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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
300ml of vegetable stock
400ml of 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 , add onion and garlic and saute 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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