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Sweet Potato and Tomato Soup

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Total time: 35 minutes

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Serves 4

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5.2 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.


1 ½ tsp - Cumin, ground

2 cups - Water

2 tb - Tomato paste, no added salt

3 - Sweet potatoes, peeled and cut into chunks

1 - Red onion, cut into chunks

½ tsp - Salt

¼ tsp - Black pepper, ground

⅛ tsp - Cinnamon, ground

10 - Grape tomatoes

½ cup - Coriander (cilantro) leaves, raw

¼ cup - Yogurt, fat-free


Saucepan, Blender, Chopping board, Knife


1. In a saucepan, roast the cumin over medium heat until fragrant for 2 minutes.

2. Add the water, tomato paste, sweet potatoes, onion, salt, pepper and cinnamon to the pan. Cover and bring to a boil over high heat. Reduce to a simmer and cook until the sweet potatoes and onion are tender for 20 minutes.

3. Let cool slightly and transfer the soup to a blender and puree. Return the puree to the pan. Add the tomatoes, and cook over medium heat for 2 minutes.

4. Remove the pan from the heat and stir in the cilantro. Top the soup with yogurt.

5. Serve the soup hot.


1 serving = about 320g

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Energy (kcal)


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Carbs (g)


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Proteins (g)


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Fats (g)


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Fibre (g)


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