Dualit Product Recipe

Sweet Potato & Vegetable Soup (obsolete)

A delicious heartwarming spiced soup made within an hour and tailored to your own taste buds, topped with crunchy sourdough and chive croutons.

Chopped mixed vegetables spiced up with curry powder and chilli flakes, blended with roasted sweet potato served up with a topping of sourdough chive croutons.


  • 1 x 500g soup pack of mixed chopped vegetables.
  • 300-400g Sweet potato. ( 2x medium or 1 x Extra large potato.)
  • 1 x Vegetable stock cube.
  • 1 x Tbsp tomato puree.
  • 1Ltr of Boiled water to dissolve stock cube.
  • Dash Worcester sauce.
  • 1 Tbsp Olive oil
  • 1 Tsp Honey.
  • 1 Tsp Chilli flakes. (optional)
  • 2 Tbsp Medium curry powder ( use hot if preferred.)
  • 50ml Single cream
  • 2 x Sourdough rolls ( sourdough bread torn into small pieces).
  • 2-3g Fresh chopped chives.
  • 100g Butter (melted.)
  • Salt and pepper.
  • Grated cheddar or parmesan cheese to garnish. (optional)
  1. Pre heat oven to 180/170f.
  2. Peel, rinse and chop the sweet potato into small 2-3cm pieces and place in a jug of water in the microwave for 5 minutes, Remove and drain off the water and set aside, this can be saved and used to add to the soup when cooked,
  3. Place the sweet potato in an ovenproof dish, drizzle the olive oil and honey over the top, mix in to coate all the potato. set aside.
  4. Melt the butter in a medium size bowl, when melted, add the chopped chives.
  5. Tear the soughdough rolls into rough pieces and add into the butter and chive mix, stir in until all pieces are coated, place onto a greased ovenproof tray ensuring to seperate.
  6. Place both the sweet potato dish and crouton tray into the oven for 20 mins. Or if using an air fryer, 10 mins on 180.
  7. Remove the sweet potato from the oven, leave the croutons to roast a little longer for crispness if required, then remove and set aside.
  8. Place the vegetable pack into a large saucepan with 1ltr of water on a high heat bring to a boil.
  9. Crumble in the stock cube, curry powder, chilli flakes, worcester sauce, tomato puree and salt and pepper and stir.
  10. When boiling point has been reached, turn the heat down to medium for 10 minutes, then onto to simmer for the rest of cooking cycle, remove from the heat when the vegetables are soft.
  11. please note...extra water can be added at anytime, use the stock from the boiled sweet potato and allow the soup to reach temperature.
  12. Add the sweet potato and juices to the cooked vegetables and using the dualit handblender, blend to preferred consistency, (smooth, semi chunky etc).
  13. Add a little of the saved sweet potato water stock to the soup for a varied consistency, continue to blend.
  14. Stir in the cream, and serve in pre warmed bowls.
  15. Top with the sourdough chive croutons and garnish with a little grated cheese.


Top tips.....

Use vegan alternative stock cube and cream etc and gluten free bread and olive oil for croutons.

To save time, roast double the amount of sweet potato at once and freeze in small bags, take out the freezer when you make up youir next batch of soup.

When cooking any green vegetables, save the water, allow to cool, pour into a bag and freeze to add to further soups or gravy.

Loose fresh root vegetables can be used in place of pre packed soup mixes, weigh and cut all the same size to ensure even cooking.

Customise your soup to suit... ie when cooked, seperate into two, add cream to one half if vegan or lactose intolerant, also individually customise the spice level.

This soup freeze very well.... double the quantity, freeze into soup cups for a quick nutritious lunch, Use the dualit toaster to toast a few slices of crusty bread, cut into soldiers and dunk into soup.