• 600 grams sweet potatoes
  • 2 carrots
  • 3 garlic cloves
  • ½ tsp Salt
  • 1 cube of Knorrox Chicken stock/ Vegetable stock for vegans
  • 1.5 litres water
  • Salt
  • 1 heaped tbsp butter
  • Vegetable spices
  • Mushrooms
  • Cherry tomatoes
  • 500 ml Milk/ Almond milk for vegans
  • Spring onion


  1. Peel the sweet potatoes
  2. Cut the sweet potatoes, carrots and garlic then place in a pot.
  3. Pour 1.5 litres of water into the pot, add 1 cube of chicken/vegetable stock, butter, sweet potatoes, carrots, garlic cloves., milk & bring to boil for 20 min until soft.
  4. Blend the cooked ingredients in a food processor until smooth
  5. In a sauce pan stir fry the mushrooms, garlic and spring onions until crispy.
  6. Pour the soup in a bowl and add the stir-fried vegetables.


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