I’ve always loved versatile recipes, and those that can be adapted for meat eaters, vegans & vegetarians alike are my faves!

This simple tomato and sweet potato soup can be jazzed up, added to, or presented as its humble original self.
The perfect light meal, tomato & sweet potato soup is just the thing when you want a snack or a smaller meal. You can complement it with whatever you like: fresh herbs, chilli, rice, pasta or crusty bread. If you want to make it more substantial, you might like to add in some pre-cooked shredded chicken breast or cubed tofu towards the end of cooking.
The beauty of this meal is in the organic, home-grown ingredients. Our pure tomato sauce forms the base of this recipe & creates its magnificent flavour. Every backyard tomato grower knows just how good their tomatoes taste, so it’s great to have meals that showcase that taste and make good use of your harvest.
Here’s How to Make It



Chop the onion, celery, and sweet potato. Grate the ginger and turmeric.



Heat the oil in a soup pot. Once warmed, add the celery & onion and stir to coat. Cook for 5 mins or until the onion starts to soften. Add the ginger, garlic & turmeric and cook a further 2-3 minutes.



Add the salt, pepper & chilli, sweet potato, and pure tomato sauce (supermarket passata can be used as substitute).



Next, add the stock to the pan. Here I’ve used vegeta stock powder and water because it’s quick & easy, but you can use any type of vegetable (or chicken) stock of your choice. Stir to mix through, then bring to the boil.



Reduce heat to medium-low, cover & simmer for 20 minutes or until the sweet potato has fully softened. Meanwhile, make the cashew cream. This is an optional addition, but it does add protein and is a tasty garnish. If cashew cream doesn’t take your fancy, you can find recipes for more nut creams here. Start by soaking the nuts in a bowl of water. The longer you can soak them the better, but if you’re short on time, half an hour will suffice. Next, blend the nuts & the water on high speed in a food processor or blender.


Keep blending until the cashew cream is thick and lump-free. Once the vegetables have cooked through, remove the pot from the heat. Use electric beaters or a stick blender to carefully blend the soup until smooth. If it’s too thick, dilute with a little water or stock. Divide among serving bowls and serve, garnished with cashew cream, fresh herbs & chilli.

Tomato & Sweet Potato Soup
Equipment
- 1 lidded soup pot
- 1 stick blender or beaters
- 1 food processor or blender
Ingredients
- 1 tbsp oil
- 1 onion
- 2 sticks celery
- 1 kg sweet potato
- 750 ml pure tomato sauce aka tomato passata
- 4 cups vegetable stock or use chicken stock
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp dried chilli flakes
- 1 tbsp fresh ginger or powdered
- 1 tbsp fresh turmeric or powdered
- 2 sprigs fresh herbs optional
- 1 fresh chilli, sliced optional
Cashew Cream
- 1/2 cup raw cashew nuts not salted!
- 1/2 cup water
Instructions
- Chop the onion, celery, and sweet potato. Grate the ginger and turmeric.
- Heat the oil in a soup pot. Once warmed, add the celery & onion and stir to coat. Cook for 5 mins or until the onion starts to soften.
- Add the ginger, garlic & turmeric and cook a further 2-3 minutes.
- Add the salt, pepper & chilli, sweet potato, and pure tomato sauce (supermarket passata can be used as substitute).
- Next, add the stock to the pan. Stir to mix through, then bring to the boil.
- Reduce heat to medium-low, cover & simmer for 20 minutes or until the sweet potato has fully softened.
- Meanwhile, make the cashew cream. Start by soaking the nuts in a bowl of water. The longer you can soak them the better, but if you're short on time, half an hour will suffice.
- Next, blend the nuts & the water on high speed in a food processor or blender. Keep blending until the cashew cream is thick and lump-free.
- Once the vegetables have cooked through, remove the pot from the heat. Use electric beaters or a stick blender to carefully blend the soup until smooth. If it's too thick, dilute with a little water or stock.
- Divide among serving bowls and serve, garnished with cashew cream, fresh herbs & chilli.