By Aine Carlin | May 30, 2011

Photo: Aine Carlin

I am a soup fanatic. It doesn’t matter what season it is soup is always on the menu in my house. Not only because I find it oh so comforting (smooth or chunky they’re like a familiar soothing caress) but the ease with which they can be made is unbeaten. If I ever need a wholesome meal in minutes, its soup I turn to, never failing to satisfy.

Photo: Aine Carlin

In addition to my love of soup I also happen to be crackers over sweet potatoes. I take them roasted, boiled, mashed, fried, on their own, as a side, you name it I’ll eat it, they are just too darn delicious for their own good.

Photo: Aine Carlin

Pair that most wonderful of vegetables then with an equally wonderful fruit and you’re sure to have a magnificent yet slightly unusual combination of flavours – right? Okay, so I understand your trepidation at the inclusion of kiwi in this already fantastic dish but let me assure you it without a doubt works and results in a silky smooth soup with an unexpected summery twist.

Photo: Aine Carlin

Who’d have thought that one ripe little kiwi could transform a simple sweet potato soup from perfectly delightful to unbelievably, mouthwateringly outrageous.

Photo: Aine Carlin

Put your doubts aside and indulge in a little sweet and savoury soup action this Meat Free Monday. I’d be surprised if you didn’t like it – in fact I’d stake my life on you going back for seconds ;)

Photo: Aine Carlin

  • 3 small/medium sweet potatoes
  • 4-5 garlic cloves
  • 1 tbsp vegetable bouillon or stock cube
  • 1 kiwi
  • salt and pepper
  • olive oil
  • filtered water


1. Peel and roughly chop the sweet potato.

2. Roughly chop the garlic. Heat a little olive oil in a pan. Add the garlic and light fry for a minute or two ensuring it does not brown.

3. Add the sweet potato, season generously and stir. Allow to cook in the pan for a few minutes before covering with filtered water and stirring in the vegetable bouillon. Bring to a simmer, cover, allowing the sweet potato to gently soften - about 10-15 minutes.

4. Transfer to a blender, add the peeled and chopped kiwi and blitz until completely smooth. Return to pan, water it down a smidge with some filtered water and let it warm through on a very low heat. Taste for seasoning. I didn't need to add any more salt or pepper but you may want to. It should be quite thick and rich.

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