Warm up with this wholesome, hearty soup. 


  • 1 tbsp olive oil

  • 2 leeks, thinly sliced

  • 2 garlic cloves, finely chopped      

  • 500g sweet potato, peeled and chopped    

  • 1 small butternut pumpkin peeled and chopped

  • 1L vegetable stock or filtered water    

  • 2 tsp picked thyme leaves, plus extra sprigs to serve     

  • Sea salt and freshly ground black pepper, to taste     

  • 1/2 cup coconut milk


  • 1.

    Heat the olive oil in a large saucepan over medium heat, then cook the leeks, and garlic for 5 minutes, stirring frequently. Add the remaining ingredients except the coconut milk, then bring to the boil.

  • 2.

    Reduce the heat to low and simmer, covered, for 20 minutes, or until the vegetables are cooked. Stir through coconut milk.

  • 3.

    Transfer half the soup to a blender, allow to cool slightly, then pureee until smooth. Return the pureeed soup to the pan to heat through.

  • 4.

    Ladle into bowls, swirl in the coconut cream and serve garnished with thyme sprigs and a grind of pepper.


Exclusive recipe by Lee Holmes from Supercharged Food


Get extra flavour by roasting the pumpkin and sweet potato beforehand.

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