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’m not normally big on pureed soups, they just don’t seem to be all that satisfying. However, I had an abundance of sweet potatoes in the pantry and do feel that a sweet potato soup is best suited to being pureed. What this soup lacks in chewability, I’ve made up for in flavour!

Immune boosting ingredients

Eating a well balanced diet containing enough nutrients is essential to good health. It is believed that consuming certain foods can also promote good immune health. (I am not a health professional).

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!

Mushrooms

Mushrooms are high in selenium and B vitamins such as riboflavin and niacin. Those low in selenium may have more severe symptoms that also last longer when they catch a bug.

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4.80 from 10 votes

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 minutes mins

Cook Time40 minutes mins

Total Time45 minutes 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 or 270g Greek yoghurt
• Optional garnishes: more coconut cream/yoghurt torn coriander or parsley leaves, lemon juice

Metric – US Customary

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 works well in place of the sweet potato, if preferred. Alternatively, a mix of sweet potato, pumpkin and carrot is also good.

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.