Sweet Potato & Ginger Soup

A warming, easy-to-digest soup

Supports stable energy and gentle recovery. Ideal when appetite is low, digestion is sensitive, or a simple meal is needed.

Serves: 3–4

Prep time: 10 minutes

Cook time: 20 minutes

Ingredients

• 1 tbsp olive oil

• 1 onion, roughly chopped

• 2 large carrots, peeled and chopped

• 4cm fresh ginger, finely chopped

• 1 garlic clove, crushed

• ½ tsp dried chilli flakes (optional)

• 700g sweet potatoes, peeled and cubed

• 1.2 litres vegetable stock

• Sea salt and black pepper

Instructions

1. Cook the base

   Heat olive oil in a large saucepan over medium heat.

   Add onion and carrots and cook until softened.

2. Add aromatics

   Stir in ginger, garlic and chilli flakes and cook for 2–3 minutes.

3. Add sweet potato and stock

   Add the sweet potatoes and pour in the vegetable stock.

   Bring to the boil.

4. Simmer

   Reduce heat and simmer for about 15 minutes, until the sweet potato is soft.

5. Blend

   Remove from heat and blend with a stick blender until smooth.

6. Season and serve

   Season with salt and pepper and serve warm.

Portion Guide (per serving)

Protein: 0–½ palm

Carbohydrates: 1 cupped hand

Fats: ½–1 thumb

Vegetables: 1–2 fists