Sweet Potato and Cumin Soup with Feta Yogurt

  • Yield servings

Sweet potatoes are fabulous soup material, and this is a delicious way of serving them.

Sweet Potato and Cumin Soup With Feta Yogurt
Richard Jung


3 tablespoons extra virgin olive oil
1 large onion, peeled and chopped
4 cloves garlic
1 teaspoon ground cumin (heaping)
pinch dried red pepper flakes
2 1/4 pound sweet potatoes, peeled and thickly sliced
5 cups chicken or vegetable stock
Sea salt
3 ounces feta, crumbled
5 1/2 ounces Greek yogurt
2 tablespoons finely chopped sun-dried tomatoes (optional), to serve


  1. Heat the oil in a large saucepan over medium heat. Add the onion and cook for a few minutes until soft and glossy, stirring occasionally.
  2. Add the garlic, cumin and red pepper flakes and cook for a minute longer.
  3. Add the sweet potato, and continue to cook for another couple of minutes, stirring frequently. Pour in the stock and season with salt, bring to a boil and simmer over low heat for 20 minutes, by which time the potato should be very tender.
  4. Purée the soup in batches in the blender. Return it to the saucepan and season with a little more salt, if necessary.
  5. Combine the feta and yogurt in a bowl and dollop a spoonful on top of each bowl of soup. Scatter a teaspoon of chopped sun-dried tomatoes on top, if using.

Recipe from Soup, Glorious Soup by Annie Bell (Kyle Books; 2011)



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