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


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


  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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