Inspired living

Ham & Sweet Potato Soup

Ham & Sweet Potato Soup

Ham & Sweet Potato Soup

This soup is so delicious and easy to throw together. It’s also great to freeze, for use as a quick midweek work meal. In my eyes, ham is one of the most scrumptious, joyous, flavour-filled foods in the world. But not all hams are created equal. Make sure you find a passionate butcher and invest in quality free-range or organic nitrate-free ham, which will be browner and not so pink (pink ham has been treated with nitrates). The taste is second to none, and you only need small amounts to bring an immense salty ham flavour to your meals.

Serves: 4




  • 1 tbsp olive oil
  • 2 leeks, pale part only, thinly sliced

  • 2 cloves garlic, finely chopped
  • 4 thin nitrate-free ham slices, chopped
  • 500g sweet potato, peeled & chopped
  • 1 turnip, chopped
  • 1 head broccoli, chopped
  • 1L vegetable stock or filtered water
  • 1 tsp sweet paprika
  • 2 tsp thyme leaves + extra sprigs to serve
  • Sea salt & freshly ground black pepper, to taste
  • 80mL coconut cream
  1. Heat olive oil in large saucepan over medium heat, then cook leeks, garlic and ham for 5 mins, stirring frequently.
  2. Add remaining ingredients except coconut cream and bring to boil. Reduce heat to low and simmer, covered, for 20 mins, or until vegetables are cooked.
  3. Transfer half the soup to blender, allow to cool slightly, then purée until smooth. Return puréed soup to pan to heat through.
  4. Ladle into bowls, swirl in coconut cream and serve garnished with thyme sprigs and a grind of pepper.
  5. Tip: Roasted sweet potato slices make a lovely garnish for this soup, as do edible flowers.


Lee Holmes

Lee Holmes is a nutritionist, yoga and meditation teacher, wholefoods chef, Lifestyle Food Channel’s Healthy Eating Expert, blogger and author of the best-selling books Supercharged Food: Eat Your Way to Health, Supercharged Food: Eat Yourself Beautiful, Eat Clean, Green and Vegetarian, Heal your Gut, Eat Right for Your Shape and Supercharged Food for Kids.

Lee’s food philosophy is all about S.O.L.E. food: sustainable, organic, local and ethical. Her main goal is to alter the perception that cooking fresh, wholesome, nutrient-rich meals is difficult, complicated and time-consuming. From posting recipes, her passion to share her autoimmune disease story and help others has snowballed and the blog has recently taken home the overall prize at the Bupa Health Influencer Awards as well as the best blog in the Healthy Eating category. She also runs a four-week online Heal Your Gut program.