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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.

INGREDIENTS

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

UTENSILS

Saucepan, Blender, Chopping board, Knife

INSTRUCTIONS

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.

NUTRITION INFORMATION (PER SERVING)

1 serving = about 320g

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Energy (kcal)

115.8

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Carbs (g)

21.9

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Proteins (g)

3.9

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Fats (g)

0.4

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Fibre (g)

5.2

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