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our gift to you

Feed them right from the start


Sweet Potato and Coconut Soup

Serves: 12|Prep: 35 min

Gluten Free Nut Free Vegan

Serves: 12|Prep: 35 min

Healthy and filling vegetable soups are excellent winter warmers. Using a sweet root vegetable such as sweet potato and pairing it with coconut milk, cinnamon and pear is a great way to get even the fussiest of eaters to enjoy their soup.

Ingredients

Method


1 tbsp of coconut oil
1 cup of filtered water
½ cup of brown onion, sliced
½ cup of leek, finely sliced
3 cloves of garlic, minced
4 cups sweet potato, finely chopped or grated
1 ¼ cups Of Vegetable Stock
1 ¾ cups 3Of Coconut Milk
½ tbsp of cinnamon
½ cup of pear, grated and peeled (optional)
¼-½ tsp of sea salt (omit for babies)
1. Heat oil in large pan, add onion and garlic and sauté until glassy.
2. Add sweet potato and remaining ingredients and bring to the boil.
3. Reduce heat and simmer for approx. 25–30 min.
4. Allow to cool and process with a hand-held blender or place in a processor and process to reach smooth and creamy texture.

Tip:
Replace sweet potato with pumpkin or any root vegetable of choice. Serve immediately, place in fridge for 4 days and in the freezer for up to 6 months.


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