Sweet Potato, Coriander & Maple Soup

Sweet potato is a perfect vegetable for soup as it has a smooth, silky and creamy texture. If you are serving to anyone who cannot eat gluten, make sure that the soy sauce you use is gluten-free, as not all brands are. This is a ‘simmer’ soup and needs no cooking steps other than putting everything in a pot to simmer – it’s as easy as that!

A Bowl of Soup


1 litre/4 cups chicken stock

500 g/1 lb. 2 oz. sweet potatoes, peeled and chopped

50 g/2 oz. fresh coriander/cilantro, plus extra to garnish

40 ml/2½ tablespoons pure maple syrup

40 ml/2½ tablespoons soy sauce

Freshly squeezed juice of 2 limes

Salt and pepper



Place the stock in a saucepan and add the peeled sweet potatoes and half of the coriander/cilantro. Simmer until the sweet potato is soft.

Add the maple syrup, soy sauce and lime juice and season with salt and pepper to taste. Add the remaining coriander/cilantro and blitz in a blender or food processor until the soup is smooth, or use a stick blender.

Pour the soup into four bowls, garnish with a little fresh coriander/cilantro and serve straight away.


This recipe is from A Bowl of Soup Hannah Miles. To get more great blog posts like this one – direct to your inbox – be sure to sign up to our mailing list here.