Immune Boosting Sweet Potato Soup

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Sweet Potato Soup | Nadia Felsch

Soup time has well and truly arrived once again in Sydney.

This season I’ve already been playing around with a few new soup recipes because mixing it up in what we eat is so important. Something that even I struggle with! Perhaps you do too? And this recipe is one that I hope inspires a change in ingredients and generally gets you excited about the possibilities of delicious, healthy food.

Sweet Potato Soup | Nadia Felsch
Sweet Potato Soup | Nadia Felsch

I’m constantly inspired by the places we travel to around the globe and even in our own city, flavours, ideas and combinations that sound like they simply have to be tried!

This soup speaks to a lot of the Asian-inspired flavours that I love so much – think ginger, chilli, coriander and coconut – though at the same time honours the European traditions that I have and Australian produce that I’m surrounded by.

The ingredients come together to create a nourishing, warming and immune-boosting soup that has literally been on repeat in our house. Even hubby with his big-appetite thinks it’s a winner! Like always, make this recipe your own by adding more/less chilli and even introducing more complex flavours to the mix such as lemongrass. A side note on chilli – I love their warmth though not their heat and yes there is a difference. That’s why this recipe calls for de-seeded chillis as the heat is found predominantly in the seeds, so if you’re like me then go from this option though if you’re a chilli fiend then of course leave those seeds in!

From an organisation perspective; because if you’ve been reading this blog for any amount of time, you know how key I feel that is to healthy living; soup is a winning choice! So go big and make enough to freeze and have on hand for when life gets even crazier. There’s not much better than coming home to a healthy meal or knowing you’ve got something easy, delicious and nourishing to take to work or uni for lunch.

Speaking of uni, I’m at the tail-end of exams with just two remaining until I enjoy a few weeks break. It’s been yet another crazy semester full of lectures, assessments, practicals and exams, though knowing I’ll be seeing clients within student clinic from August onwards is filling me with all kinds of excitement.

[I’ve now opened up Nutrition appointments and you can find more information on that here.]

This soup has certainly helped me stave off illness throughout a particularly busy time and I’d recommend it get added to your “make ASAP” list for all of the below reasons and then some…

The Nutrition Low-Down


  • A natural anti-inflammatory that inhibits cyclo-oxygenase activity and platelet aggregation
  • Rich in antioxidants to support free radical damage in the body
  • Anti-microbial properties for immune boost and support
  • Natural detox supporting optimal liver function
  • Supports microcirculation in the body


  • Natural anti-microbial for immune boost and support
  • Contain prebiotic fibres that feed good gut bacteria and help to inhibit pathogenic strains
  • Natural detox supporting optimal liver function
  • Natural anti-inflammatories that inhibit platelet aggregation and support the lowering of serum cholesterol levels
  • Rich source of bioflavonoids (antioxidants) that support free radical damage in the body
  • Support microcirculation in the body


  • Naturally warming
  • Supports microcirculation in the body


  • Rich source of nourishing complex carbohydrates
  • High in beta-carotene (what gives it its rich orange colour!) which supports immunity, inflammation, skin and gut health
  • Rich in fibre which contributes to “feeding” good gut bacteria (which is why you leave the skin on!)

Enjoy this warming and delicious immune-boosting recipe that I’ve shared here with you – perfect for a healthy meal in a busy life.

Sweet Potato Soup | Nadia Felsch
Sweet Potato Soup | Nadia Felsch
Immune Boosting Sweet Potato Soup
Prep time
Cook time
Total time
yield: 4-6
  • 1 leek, white part only
  • ½ small red onion
  • 2 small garlic cloves
  • 1 thumb ginger
  • 1 long chilli
  • 3 sweet potatoes (1kg)
  • 1 cup cauliflower florets
  • 2 tablespoons extra virgin olive oil
  • 750mL chicken stock
  • 1 large bunch coriander (stems and leaves)
  • Salt and pepper
  • 1 can coconut milk (400mL)
  • Toasted Nut & Seed Loaf, to serve
  1. Slice leek and onion
  2. Crush garlic
  3. Peel ginger and dice
  4. Halve and de-seed chilli
  5. Wash and roughly chop sweet potato
  6. Wash and roughly chop cauliflower
  7. Add oil to a deep saucepan over medium heat
  8. Add leek, onion, garlic, ginger and chilli
  9. Bring to heat together and cook until fragrant and softening
  10. Add sweet potato and cauliflower, stirring for few minutes
  11. Add stock, bring to the boil and lower to a simmer
  12. Roughly chop coriander, including stems
  13. Add to soup with seasoning to taste
  14. Cook for 20-25 minutes until vegetables completely soften
  15. Add coconut milk once cooked and stir through
  16. Remove from heat and blend either using a hand blender or blender
  17. Serve with toasted Nut & Seed loaf
For a cooling twist, serve with a dollop of Greek yoghurt.

VEGANS - use vegetable stock in place of chicken.

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