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Coconut Soup with Sweet Potatoes

by Editorial Staff

Summary

Prep Time 25 mins
Cook Time 10 mins
Total Time 35 mins
Course Soup
Cuisine European
Servings (Default: 2)

Ingredients

  • 1 sweet potato (s)
  • 2 spring onion (s)
  • 10 mushrooms
  • 8 cherry tomato (s)
  • 300 ml vegetable stock, vegan
  • 200 ml coconut milk
  • 0.5 teaspoon ½ lemongrass
  • 0.5 teaspoon ½ ginger
  • 1 lime (s)
  • a bit salt
  • some coriander green
Coconut Soup with Sweet Potatoes
Coconut Soup with Sweet Potatoes

Instructions

  1. Peel and chop the sweet potato. Cut the spring onions into rings, halve the mushrooms and tomatoes.
  2. Let the sweet potato cook in the hot broth for 5 minutes. Add coconut milk, lemongrass, ginger, 1 tablespoon lime juice, tomatoes and mushrooms and simmer for another 5 minutes.
  3. Soak the spring onions briefly, season with salt and serve sprinkled with coriander.
Editorial Staff

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.

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