I absolutely love soup and eat it most days for lunch with a sandwich. It reminds me of growing up so much, and of my Dad, who also orders soup with his sandwich everywhere he goes.  You can grab more recipes here.

I hope you like it,

Jessica Cooke.


Sweet Potato and Coconut Soup
This is great for batch cooking and stocking up the freezer. You could use different vegetables like butternut squash, cauliflower or carrots instead. If you are going to freeze leftovers, leave to cool until room temperature and then freeze in portion-sized containers for ease when defrosting.


  • 1 white onion
  • 1 large sweet potato, peeled 1 large carrot, peeled
  • 1 tin of coconut milk
  • 1⁄2 stock cube
  • Pinch of chilli flakes
  • 1 tbsp coconut oil or olive oil


Peel and finely dice the onion. Add to a large saucepan with 1 tbsp of oil. Sweat gently on low heat for 5 minutes.
Dice the sweet potato into small cubes. Cut the carrot into small rings and add to the onion. Cook on medium heat for another 10 minutes with a lid on.

Add the tin of coconut milk. Fill the empty tin with water and add to the pot with the stock cube. Add a pinch of chilli flakes and bring to the boil.
Simmer for approx. 30 minutes until the sweet potatoes are completely soft.
Take off the heat and blitz with a hand blender until smooth. Check seasoning and serve.

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