Sweet potato and vegetable soup recipe

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  • Healthy
serves: 2
Skill: easy
Cost: cheap
Prep: 15 min
Cooking: 1 hr
(roast the sweet potato while you make the stock)
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  • Make your own chicken stock with white wine and fresh thyme to add tons of flavour to this healthy vegetable soup of sweet potato, parsnips and carrots.


    • For the homemade stock
    • 2 chicken legs
    • 2 carrot, diced
    • 1 leek
    • 1 onion
    • 1tbsp olive oil
    • 2 sprigs fresh thyme
    • 125ml white wine
    • For the roasted veg
    • 1 parsnip, thinly sliced lengthways
    • 1tbsp plain vegetable oil
    • 3 sweet potatoes
    • 3 carrots


    • To make the chicken stock, heat 1tbsp olive oil in a large saucepan over a medium heat. Add the chicken legs and brown for 15 mins or until golden brown.

    • Add half the diced carrot, all of the leeks, onion and thyme and sweat for a further 10 mins.

    • Add the white wine and cook off the alcohol for 2/3 mins. Cover the ingredients with water and gently simmer for 30 mins. Strain the stock through a sieve and reserve.

    • Preheat oven to 200°C. Place sweet potatoes in a roasting tray in the preheated oven for 25/30 mins until soft. Peel and dice the carrots into 2cm cubes and keep to one side.

    • Scoop out the flesh of the roasted sweet potatoes and discard the skins. Place the sweet potato in a blender gradually adding the chicken stock until it develops the consistency of soup. Season with salt and freshly ground black pepper to taste.

    • Sweat the remaining diced carrot in a frying pan with 1tbsp of olive oil for 5/6 mins or until they colour. Ensure the soup is hot, serve into bowls, scatter the diced carrot and parsnip crisp on top (optional) and add a drizzle of olive oil.

    Top tip for making Sweet potato and vegetable soup

    To create an optional parsnip crisp, heat 1 inch of vegetable oil in a small saucepan over a medium heat. Fry 1 slice of parsnip at a time for approximately 1 min until crisp. Reserve on kitchen towel.

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