Food As Medicine: Sweet Potato, Lime & Peanut Soup.


Following on from my previous post about sweet potato here is an easy soup recipe. If you have a nut allergy substitute peanuts with sunflower or pumpkin seeds.

  • 1kg Sweet Potato (peeled and chopped into small chunks)

  • 2 Leeks (sliced thinly)

  • Fresh Ginger thumb size (grated)

  • 1.5 litres vegetable stock

  • 2 teaspoons of sweet miso paste (add to your vegetable stock)

  • A handful of dry Shitake mushrooms (add to your veg stock)

  • 2 tablespoons soya sauce

  • 2 tablespoons of good quality peanut butter

  • 1 lime for zest and juice.

  • 2 teaspoons of coconut oil.

  • A handful of toasted sunflower & pumpkin seeds

Prepare your ingredients then we're ready to start cooking.

  1. Fry the leeks in coconut oil until tender.

  2. Add the sweet potato and ginger, fry on a low heat for about 5 mins.

  3. Add the vegetable stock containing, miso and shitake mushrooms and bring to the boil, then simmer on a low heat for 20 mins.

  4. Remove from heat and add the juice of 1 lime, soya sauce, and peanut butter.

  5. Blitz with a hand blender adding more lime, soya sauce, or peanut butter to suit your palate.

  6. Serve topped with a sprinkle of lime zest and toasted sunflower & pumpkin seeds.

I added shitake mushrooms and sweet miso paste to give a greater depth of flavour. The great thing about soup recipes is that you can make them your own by adding and taking away ingredients to suit your palate. Have a play around and enjoy...


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