Super Sweet Potato Coconut Soup

To be honest, I don’t feel like it’s winter quite yet. June has rolled around and it seems Perth’s version of winter involves sunshine, summery dresses and beach swims. Which I can totally deal with. 7 years of surviving Melbourne’s chill has left me more than ready (and even a tad excited) for the cooler months ahead.

I recently mentioned to my sister (who lives in Melbourne) that it was starting to cool down here at nights, as I had to start wearing socks to bed. She swiftly reminded me that she was wearing leggings, track pants, 3 jumpers, a hoody, a beanie and her uggboots and she was still cold.

So I can’t reaaaallly complain.

Saying that, the evenings are certainly a tad chillier and what better to warm the soul on the nippier-than-normal nights, than a warm and cosy sweet potato and coconut soup.

I whipped this baby up the other night in my new high-powered blender, but any blender will do the trick. It’s sweet and coconut-ty, full of green veggie healing power and seriously hits the spot.

Plus the addition of turmeric helps to reduce inflammation which can reduce the severity of colds and infections if the cooler weather has brought with it a sniffly nose. Be gone, evil cold!


You will need

1 sweet potato

1 onion

1 tbsp coconut oil

2 cloves of garlic

1/2 bunch of kale, roughly chopped (remove stems)

2 bunches of broccolini, chopped into 3cm chunks

200g green beans, chopped into 3cm chunks

1 can AYAM coconut cream (very important this is the full fat 100% coconut kernel version)

3 cups of water (or stock if you prefer)

3 tsp turmeric (or more if you like)

2 tsp himalayan pink salt


What to do

Roughly chop the sweet potato and onion, coat in coconut oil and roast with the garlic for 45min at 180 degrees.

Throw roasted veggies into your blender, along with the turmeric and 3 cups of water and blend until smooth.

Pour blended veggies into a saucepan along with coconut cream, salt and the green veggies.

Simmer for 10min or until broccolini and beans are tender.

Serve with a dollop of coconut cream (or yoghurt) and a sprinkle of turmeric.