Mexican Sweet Potato Soup by Dairy Australia
Mexican Sweet Potato Soup by Dairy Australia


1 teaspoon olive oil

1 large onion, finely chopped

1 clove garlic, finely chopped

1 teaspoon cumin

½ teaspoon cinnamon

1kg orange sweet potatoes, peeled and chopped

1 litre salt reduced chicken stock

500ml Australian reduced fat milk

2 x 400g cans chickpeas, rinsed and drained



1.  Heat oil in a large saucepan, add onion and cook for 5 minutes. Add garlic and spices and cook for a further minute before adding potatoes and stock. Bring to the boil, reduce heat and simmer for 25-30 minutes or until potato is tender.

2.  Remove soup from heat and blend until smooth. Stir in chickpeas and milk then return to heat and warm through without boiling. Serve in small insulated cups.


The soup may be made ahead and chilled or frozen