Sweet Potato Soup

Sweet Potato Soup

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Our subtle Sweet Potato Soup recipe is easy to prepare and the perfect comfort food. It’s thick, creamy and wonderfully sweet. Be sure to serve with warm crusty bread.

  • Recipe serves6
  • Preparation time15 minutes
  • Cooking time40 minutes


  • 15 ml olive oil
  • 1 onion, chopped
  • 1 clove garlic, chopped
  • 750 g peeled and chopped sweet potato
  • 1 ltr boiling water
  • 2 Knorr Vegetable Stock Pots
  • 15 ml Robertsons Rosemary
  • 200 ml cream
  • ¼ tsp Robertsons Ground Black Pepper
  • 15 ml lemon juice


  • Heat the olive oil in a large saucepan. Add the onion and garlic and cook for 4-6 minutes until the onion is soft but not brown.
  • Add the sweet potato and fry for 5 minutes over low heat.
  • Add the boiling water, Knorr Vegetable Stock Pots and Robertsons Rosemary. Cover the saucepan and bring to the boil.
  • Once boiling, reduce the heat and simmer for about 20–25 minutes or until the potato has softened.
  • Puree the soup in a food processor, or using a stick mixer in the pan. Stir in the cream, and reheat over a medium heat. Stirring occasionally. Season with Robertsons Ground Black Pepper and lemon juice.
  • Serve with crusty bread.