Immune Boosting Sweet Potato Soup

sweet potato soup thermomix made, in white bowl with two handles. Blurred vegetables in background

All of a sudden it’s cooled down here in Perth and with that wintery feeling, comes the urge to eat soup. Well, for me anyway. This Sweet Potato Soup made in my Thermomix really hit the spot for me today.

I have included lots of immune-boosting ingredients in this one, it will be the one I whip up when one of us starts to feel a bit under the weather over winter!

sweet potato soup thermomix made, in white bowl with two handles. Blurred vegetables in background
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Immune Boosting Sweet Potato Soup

This soup is packed full of goodness! The perfect soup to enjoy when you feel a cold coming on through winter.
Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Course: Light Meal, Soup
Cuisine: Dairy Free, Egg Free, Gluten Free, Nut Free, Vegan, Vegetarian
Keyword: Immune boosting soup, Sweet potato soup, Thermomix immune boosting
Servings: 6
Calories: 251kcal

Ingredients

  • 20 g dried sliced shiitake mushrooms
  • 500 g boiling water
  • 200 g brown onion quartered
  • 8 garlic cloves (40g)
  • 20 g ginger thin coins
  • 50 g olive oil
  • 2 tsp ground turmeric
  • 1 tsp ground cumin
  • 750 g sweet potato roughly chopped
  • 60 g Odds-and-Ends Vegetable Stock Concentrate
  • black pepper
  • 400 g water
  • 1 270ml tin coconut cream
  • Optional garnishes: more coconut cream torn coriander leaves, lemon juice

Instructions

  • Place shiitake mushrooms in a bowl. Cover with 500g freshly boiled water from the kettle. Set aside.
  • Place onion, garlic and ginger in mixer bowl. Chop 3 seconds/speed 6/MC on. Scrape down bowl.
  • Add oil. Saute 10 minutes/steaming temperature/speed 1/MC off. Scrape down bowl.
  • Add cumin and turmeric. Saute a further 1 minute/100/speed 1/MC off.
  • Add sweet potato. Chop 10 seconds/speed 4/MC on, or until all roughly evenly chopped.
  • Add rehydrated shiitake mushrooms and the water they were soaking in, stock paste, pepper and 400g water. Cook 20 minutes/100/speed 2/MC on.
  • Blitz 30 seconds/speed 9/MC on, ensuring you move the speed dial up to speed slowly and very carefully.
  • Add coconut cream. Cook a further 10 minutes/100/speed 2/MC on.
  • Serve in bowls, with a swirl of coconut cream, a pile of torn coriander leaves and a squeeze of lemon (all optional).

Notes

– Throw in a log red chilli or two at Step 2 for some added kick!
– If preferred, Greek yogurt can be used in place of coconut cream.
– Pumpkin would work well in place of the sweet potato, if preferred.

Nutrition

Serving: 1serve | Calories: 251kcal | Carbohydrates: 35g | Protein: 4g | Fat: 11g | Saturated Fat: 1g | Sodium: 1780mg | Potassium: 574mg | Fiber: 5g | Sugar: 8g | Vitamin A: 17734IU | Vitamin C: 7mg | Calcium: 60mg | Iron: 2mg

Please note, nutrition information is calculated via an online recipe nutrition calculator and is a guide only. It is provided as a courtesy and is not guaranteed 100% accurate. I am not a nutritionist or trained health professional.

Tried this recipe?Please rate it and leave feedback in the comments section below, or mention @Thermobexta or tag #Thermobexta on Instagram.
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Vicki
Vicki
1 year ago

In step 3, is ‘steaming temperature’ Varoma?

Anna
Anna
2 years ago

My new favourite soup! Absolutely delicious & so easy to make. Thank you!

Yvette
Yvette
3 years ago

I just made it for my work lunches for this week, it tastes so damn good. Thanks Bec xo

bec bio shot website

Hi, I'm Bec

I specialise in great tasting vegetarian Thermomix recipes and cater for a wide range of dietary needs. I love sharing here and in my cookbooks my healthy, delicious recipes (of course the odd treat too!) Whether you're looking to ignite your thermo mojo, or just after some new, really tasty family friendly recipes, there really is something here for everyone

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