Tomato & Sweet Potato Soup

Tomato & Sweet Potato Soup

Two of my favourite go-to soup ingredients feature in this recipe. They’re both rich in flavour and plenty of beautiful antioxidants to boost your body and protect it from the effects of stress. Ready in under 30 mins — go!

Serves: 4

GF, VG

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Tomato & Sweet Potato Soup

By: Jacqueline Alwill

Two of my favourite go-to soup ingredients feature in this recipe. They’re both rich in flavour and plenty of beautiful antioxidants to boost your body and protect it from the effects of stress. Ready in under 30 mins — go!


Servings

Prep time

Cook time

Recipe


Ingredients

  • 500g sweet potato, peeled & sliced approx. 5mm thick
  • 2 tbsp + 1 tsp extra-virgin olive oil
  • 1 brown onion, peeled and roughly chopped
  • 3 cloves garlic, peeled and roughly chopped
  • 2 × 400g tins organic & BPA-free tomatoes
  • 500mL vegetable stock
  • 300mL water
  • Crunchy nuts or toast to serve

Method


  • Heat oven to 200°C and line large baking tray with greaseproof paper.
  • Place sweet potato on tray and toss with olive oil.
  • Spread evenly across baking tray and place in oven to bake for 20 mins.
  • Meanwhile, heat 1 tsp olive oil in saucepan, add onion and garlic, cover and cook for 5 mins, stirring frequently.
  • Add tomatoes, vegetable stock and water and bring to boil. Reduce heat to simmer and cover until sweet potatoes are tender.
  • Once sweet potatoes are cooked, place in high-speed blender with tomato mix and blitz until smooth. Alternatively, add sweet potatoes to saucepan of tomatoes and blend with stick blender.
  • Serve topped with any crunchy nuts or toast.

  

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Jacqueline Alwill

Jacqueline Alwill

Jacqueline Alwill, founder of The Brown Paper Bag, is an Australian nutritionist, author, presenter and mum. She is dedicated to improving the health, wellbeing and happiness of all individuals. Jacqueline’s philosophy on health lays the foundations for the experience that clients and the community have in her practice, workshops and the food they cook.

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