Roasting takes out the effort of this absolutely delicious, warming winter soup.


  • Roast sweet potato, onion & garlic
  • Heat stock in a saucepan. Once heated add roasted vegetables, and teaspoon of ground cumin
  • Blend then serve



Serves one person


  • olive oil - 2 tablespoons
  • cumin - 1/2 teaspoon
  • chicken stock - 500 ml (Liquid chicken stock is preferable, but stock cubes can be used)

Fresh Produce

  • sweet potato - 1 'average' sweet potato, e.g. approx x grams
  • onion- 1 x small onion
  • garlic - 4 cloves


  1. Pre-heat oven to 220. 
  2. Peel and cut the sweet potato and onions into chunks, then toss in olive oil (Include Garlic)
  3. Layout onion and sweet potato on an oven tray and roast for 30 mins at 220, or until cooked and golden. (Onion should be soft and translucent) (Time is for a traditional oven, so may be quicker in a fan forced oven)
  4. Heat 500ml of chicken stock in a saucepan, then add the cooked vegetables and cumin, before blending until smooth.
  5. Taste and add more cumin or pepper and salt if required.

Hacks, modifications and ingredient swaps

  • No chicken stock or vegetarian version desired - This could be made with water.  Similarly, if you don't have liquid chicken stock, a stock cube will work just as well as will any form of vegetable stock.
  • No sweet potato?: This approach to making soup would work just as well with pumpkin and even cauliflower.
  • Don't or don't want to use the oven - use the stove top -  Heat olive oil in a saucepan before adding adding chopped onion and garlic and sauteing until golden.  Add sweet pototato and saute for extra 5 minutes. Add chicken stock and cumin. Then after bringing to the boil, simmer for 15 - 20 minutes until the sweet potato is cooked through. Blend.


  • Original blog post with step by step instructions and images

  • More soup recipes