Carrot and sweet potato soup

30 mins – 545 kcal


  • 200 grams Carrots
  • 150 grams Sweet potato
  • 35 grams Yellow onion
  • 1 cube Vegetable bouillon cube
  • 1 tablespoon Olive oil
  • 1 ½ tablespoon Sun flower seeds
  • 1/3 cup Low fat Greek yoghurt


  1. Peel and cute the carrots, potatoes and onion into smaller pieces
  2. Add water, the vegetable stock cube and vegetables to a casserole dish/pan. Put a lid on and let it boil for 10 minutes or until soft.
  3. Mix with a mixer rod, season with salt and pepper. Add some more water if it’s too thick.
  4. Top it off with yoghurt. I like to take a chopstick and swirl the yoghurt around to make it look even nicer