Sweet Potato and Tomato Soup

Vegan First

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Sweet Potato: 250 Gms, Peeled and Coarsely Chopped

Water: 5 Cups

Garlic Cloves: 3-4 Finely Chopped

Medium Tomatoes: 4 Blanched and Peeled

Coriander: 2 Tablespoons Chopped

Bay Leaf: 1

Cinnamon: 1 Small Stick

Green Chili: 1 Mediuim-Sized, Chopped

Oil: 1 Teaspoon

Ginger: 1 Small Piece Minced

Pepper Powder:1/4 Teaspoon

Cumin Powder: 1/4Teaspoon

Salt: To taste

Juice of Half Lemon

Recipe provided by vegan first

Ditch the commercial stuff and make your own thick, creamy, flavourful soup that is full of nutrition and homemade goodness.

Enjoy this vegan first recipe? Why not try this Shahi Tudka recipe too?

Prep time: 15 minutes

Cook time: 25 minutes

Total time: 40 minutes



1. Heat oil in a pressure cooker and add the cinnamon stick and bay leaf.

2. Add the onion, garlic, ginger and green chilli. Cook on low heat for 3-4 minutes till onion turns translucent.

3. Add the sweet potato and 3 cups of water. Cook on high pressure for up to three whistles. The sweet potato should be tender.

4. Discard the cinnamon stick and bay leaf.

5. Blend the cooked sweet potato with the blanched tomatoes. Mix with the remaining 2 cups of water.

6. Bring the soup to a boil and simmer for 3-4 minutes. Season with salt, pepper powder and cumin powder. Garnish with coriander leaves.

7. Mix in the lemon juice just before serving.

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