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Roasted corn & sweet potato soup

(serves 4)


  • 4 whole kernels

  • Olive oil

  • 1 white onion

  • 500ml veg stock

  • 2 sweet potatoes

  • Salt and pepper

  • 4 garlic cloves

  • 1 tsp paprika

  • Juice from 1 lime

  • ½ tblsp hot sauce(optional)



  1. Preheat the oven to 200 degrees Celsius

  2. Cut the cobs in half, place on a baking tray, with the peeled garlic, ant the sweet potatoes, whole

  3. Drizzle with a little oil and in the oven, the corn only needs about 20 minutes but the potatoes might need an extra 10 minutes in the oven

  4. While they are cooking peel the onions and fry in a large pan olive oil on low heat until soft and translucent, then turn off the heat

  5. Remove from the oven and set aside to cool for a little as they will be too hot to handle, once cooled slice off the kernels from the cob and add to the pan with onion, then add the black pepper, salt, paprika and vegetable stock too

  6. Turn the heat on and cook for 5 minutes, mixing everything well, then transfer half this mixture to a blender

  7. Once the sweet potatoes are finished peel off the skins, cut into pieces and add to the blender and pulse until smooth, mix this with the other half back in the pan and mix well

  8. Serve into bowls and enjoy!

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