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Garlic & Rosemary Sweet Potato Soup by @naturalspoonfuls

30 mins
  • 1 tsp Extra Virgin Olive Oil
  • 1/2 Onion, diced
  • 2 Garlic Cloves, minced
  • 4 cups Broth/Vegetable Stock
  • 3/4 cup Lentils
  • 450g Sweet Potato, cubed
  • 1 Zucchini, diced
  • 1/2 tsp Rosemary
  • Salt & Pepper, to taste
  • 1/2 cup Coconut Cream
  • Harvest Snaps – Tasty Toppers (Garlic & Rosemary)
  • Chilli Flakes, optional garnish
  1. Heat oil in a large saucepan on a medium heat.
  2. Sauté onion & garlic until softened.
  3. Add broth, lentils, sweet potato, zucchini and rosemary. Bring to a boil, then reduce to a simmer, continue to cook for a further 15 minutes or until sweet potato has softened.
  4. Use a hand blender to blitz soup to a smooth consistency.
  5. Stir through coconut cream and cook for a further two minutes.
  6. Serve and garnish with chilli flakes and Harvest Snaps Garlic & Rosemary Tasty Toppers!

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