• 3 large sweet potatoes
  • 2 tbsp coconut oil
  • 1 white onion
  • 2 garlic cloves, crushed
  • 1 x 400ml can coconut milk
  • 500 ml fresh vegetable or chicken stock
  • 150 g blackberries
  • 1 tbsp finely chopped basil
  • 1 tsp lemon juice
  • 2 tbsp honey
  • 2 tbsp balsamic vinegar
  • 2 tbsp freshly chopped parsley
  • salt


  1. 1

    Preheat the oven to 200°C. Cut the sweet potato into large chunks. Melt 1 tbsp coconut oil and rub the sweet potato in the oil, then roast in the oven for 40 minutes until golden and cooked through.  

  2. 2

    Finely chop the onion. Heat the remaining coconut oil and add the chopped onion, a big pinch of salt and garlic. Sauté for 5 minutes, then add the coconut milk, roasted sweet potato and stock. Simmer for 10 minutes while you make the blackberry sauce. 

  3. 3

    Place the blackberries, basil, lemon juice, honey, a pinch of salt and balsamic in a pot. Bring to the boil then turn down to a simmer. Crush the blackberries with the back of a spoon and cook until the sauce reduces by half and thickens. 

  4. 4

    Blend the soup and top with the blackberry sauce and freshly chopped parsley. 

Nutritional Details

Each serving provides
  • Energy 2148kj 513kcal 26%
  • Fat 25.8g 37%
  • Saturates 21.4g 107%
  • Sugars 27.6g 31%
  • Salt 0.9g 15%

% of the Reference Intakes

Typical values per 100g: Energy 599kj/143kcal

Each serving provides

60.8g carbohydrate 8.6g fibre 5.0g protein

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