Moroccan Sweet Potato Vegetarian Soup

Jacob Leung |@jacobfood by Jacob Leung |@jacobfood 18 July 2019

This simple yet flavourful soup will warm your heart with rich Arabic spices

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Moroccan Sweet Potato Vegetarian Soup

Serves 4

Ingredients

2 cloves garlic
1 knob ginger, peeled
2 onions, quartered
750g sweet potato, peeled and chopped
2 carrots, chopped
1750ml vegetable stock
1 Tbsp honey
60g True Protein Vegan85 Natural Flavour
4 tsp True Protein MACA Powder
2 tsp True Protein Turmeric Powder
2 tsp True Protein Cinnamon Powder
¼ coconut yoghurt
¼ cup toasted Pepitas
¼ cup hazelnuts, chopped
Coriander

Method

  1. In a large pot add the garlic, ginger, onion, sweet potato, carrot, stock and honey. Place the pot on a high heat and bring to a boil. Boil for 20 minutes or until the potato is softened

  2. Take off the heat and add the natural flavour powder, MACA powder, turmeric, and cinnamon. Using a stick blender, blend until a smooth consistency

  3. Dollop with coconut yoghurt and top with toasted pepitas, hazelnuts, and coriander. Serve immediately

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IMPORTANT INFORMATION: all content provided here is of a general nature only and is not a substitute for individualised professional medical advice, diagnosis or treatment and reliance should not be placed on it. For personalised medical or nutrition advice, please make an appointment with your doctor, dietitian or qualified health care professional.

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