Sweet potato soup with goats' cheese and pine nuts

Serves: 6
Recipe courtesy of Nuts for Life.


  • 600g orange sweet potato, peeled and cut into 3cm cubes
  • 6 cups salt-reduced chicken or vegetable stock
  • 1 onion, chopped roughly
  • ½ teaspoon finely grated ginger
  • 1 long red chilli, seeded and finely chopped
  • 50g raw pine nuts
  • 100g goats cheese, roughly crumbled
  • 1 tablespoon baby basil leaves, to serve
  • 6 slices dark rye bread, to serve


  1. Place the sweet potato onion ginger chilli and stock in a large saucepan over medium heat.
  2. Bring to the boil reduce the heat and simmer for 20 minutes or until sweet potato is soft.
  3. Remove from heat and cool.
  4. While the soup is cooling heat a small saucepan over low heat.
  5. Add the pine nuts and cook until golden. Remove from the heat and set aside.
  6. Once cooled slightly process the soup in batches in a food processor or blender and return to the pan.
  7. Heat again then divide between bowls and top with goats cheese basil leaves and pine nuts.
  8. Serve with dark rye bread.


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