Antioxidant rich tomato sweet potato soup

Jacqueline Alwill

Brown Paper Nutrition

Two of my favourite go to soup ingredients feature in this recipe. They’re both rich in flavour and plenty of beautiful antioxidants to boost your body and protect it from the effects of stress. Ready in under 30 minutes – go!


Serves 4

Gluten free : Dairy Free : Vegan

500g sweet potato, peeled and sliced approx 5mm thick

2 tablespoons + 1 teaspoon extra virgin olive oil

1 brown (160g) onion, peeled and roughly chopped

3 cloves garlic, peeled and roughly chopped

2 x 400g tins organic  / BPA free tomatoes

500ml vegetable stock

300ml water

Heat oven to 200C and line a large baking tray with greaseproof paper. Place sweet potato on tray and toss with extra virgin olive oil. Spread evenly across the tray and place in oven to bake for 20 minutes. Whilst sweet potatoes are baking, heat another 1 teaspoon extra virgin olive oil in a saucepan, add onion and garlic, cover and cook for 5 minutes, stirring frequently. Add tomatoes, vegetable stock and water bring to the boil then reduce heat to simmer and cover until the sweet potatoes are done. Once sweet potatoes are cooked, add to a high speed blender with the tomato mix from the saucepan and blitz until smooth. (You can otherwise add sweet potatoes to the saucepan and use a stick blender). Serve and enjoy topped with any crunchy nuts or toast as you wish.