When it comes to nutrition and health, your mind runs to think of grabbing an option of food which will nourish your soul and is delicious at the same time. And one of the easiest ways to deliver both nutrition and flavour is the humble soup. This sweet potato soup blended with middle eastern touch of sumac and pomegranate molasses boasts tons of vitamins and minerals and is tastefully delicious which asks you for some more.

The tanginess from sumac and pomegranate molasses compliments beautifully the sweetness of sweet potatoes and the touch of coconut cream adds that creamy texture to this most delightfully appetising soup.

A little crunch is added with the toasted pistachios and fresh pomegranate seeds. I served these with my leftover sundried tomato and basil scones but you can serve it with crusty bread or rolls of your choice.



PREP TIME: 20 minutes

COOKING TIME: 30 minutes

TOTAL TIME: 50 minutes


  • 600g sweet potatoes/Kumara, peeled and cut in 2cm cubes

  • 1 medium onion, chopped

  • 3 cloves garlic, minced

  • 2 red chilli, deseeded and finely chopped

  • 1 tbsp virgin coconut oil

  • 1 1/2 tsp sumac

  • 6 cherry tomatoes