Sweet potato, onion and coriander soup with Parmesan croutons: Soup:

2                 garlic cloves crushed

2cm             fresh ginger, finely grated

1                  large onion, sliced

15ml             ground cumin

500g            sweet potatoes, peeled and roughly chopped

1 litre          chicken stock

50g              fresh coriander, chopped

Salt and freshly ground black pepper, to taste


Salt and freshly ground black pepper, to taste

250g            health bread of your choice, cut into 1cm cubes or triangles

50g              parmesan, grated

50ml            olive oil

A few sprigs fresh thyme


1.             Fry the garlic, ginger, onion and cumin until soft.

2.            Add the sweet potatoes, pour in 600ml of the stock and bring to the boil.

3.            Cover and simmer until the potatoes are tender.

4.            Stir in the coriander.

5.            Allow the soup to cool a little and add the remaining stock.

6.            Whilst the soup is cooling make the croutons.

7.            Liquidise the soup.  Reheat it and adjust the seasoning.

8.            Pour the soup into bowls and sprinkle with the croutons while still hot.


1.             Preheat the oven to 180C.

2.            Season the bread cubes or triangles with the salt, Pepper, Parmesan and thyme, and drizzle with the olive oil.

3.            Roast on an oven tray until golden brown,(about 5 minutes).


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