Creamy Spinach & Sweet Potato Soup



Heat oil in a saucepan and fry onion until soft. Stir in chilli powder, ground ginger and garlic cloves.

Add stock, sweet potatoes and mushrooms and simmer for 10 minutes until tender. Add coconut milk and baby spinach and simmer for 2-3 minutes or until the spinach just starts to wilt.

Stir in the lemon juice and season. Sprinkle with fresh coriander before serving.


  • 1 Tbsp oil 
  • 1 onion, chopped
  • 1 tsp chilli powder
  • 2 tsp ground ginger
  • 2 garlic cloves, crushed
  • 4 C vegetable stock
  • 750g sweet potato, peeled and diced 
  • 250g mushrooms, sliced 
  • 400ml coconut milk 
  • 225g baby spinach 
  • Juice of lemon 
  • 2 Tbsp fresh coriander, finely chopped