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Butternut and Sweet Potato Soup

Butternut and Sweet Potato Soup

Makes 4 to 6 servings


  • 1 and 1/2 Tablespons olive oil
  • 1 Largish butternut, seeds removed, and coarsely chopped
  • 1 Large sweet potato, scrubbed and coarsely chopped
  • 1 Red onion
  • 2 or 3 Cloves garlic coarsely chopped
  • 4 Mild red chillies seeded and chopped
  • 1 Tablespoon vegetarian stock powder dissolved in approximately 1 and 1/2 cups water
  • 1 Block (+- 400 grms) ricotta cheese
  • Paprika and basil for garnishing

Cooking method:

  1. Heat the oil in a large saucepan
  2. Add the onion, garlic and chillis and saute until the onion just starts to caramelise and is slightly golden
  3. Add the chopped butternut and sweet potatoes and stir fry for a minute or so
  4. Add the vegetable stock water
  5. Bring to boil and then simmer till the vegetables are soft (about 30 mins)
  6. Use a stick blender and whizz the mixture till smooth
  7. Add the ricotta cheese and whizz some more
  8. Warm through again if serving immediately
  9. Serve decorated with a sprinkle of paprika and a sprig of basil and cracker biscuits on the side
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