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Sweet potato soup for a cold Night (Dinner Time)…. but not only.

Updated: May 14, 2021

Sweet potatoes are not just for Halloween or Thanksgiving. They can fit for any season and every event, and can be eaten in many varieties! The benefits of those nutritious and delicious root vegetables are stated with Vitamin A , Vitamin B5, magnesium, anthocyanins and choline that, in sweet potatoes, make the vegetables an essential dietary source in the prevention and reduction of chronic inflammation in the body and more…..

Most of the sweet potato recipes include white wine, but my family doesn't like the taste of the wine, so, throughout the years , I found myself changing the soup for their liking…

Here is my delicious sweet potato soup recipe! Enjoy it, and if you try it at home, don’t forget to send me pictures! I’d love to see how it came out.


3 Tbsp Olive oil

1 Big Onion cut into rings.

2 Leeks washed and chopped

2 Garlic cloves

3 Carrots peeled and chopped

3-4 Big Sweet potatoes peeled and cut.

1 Big Potato peeled and cut

2-3 Tbsp of Shukey “ Oriental Schnitzel” mixed with 5 Cups of water.

Salt and Pepper to taste.

4 Bay leaves.


  1. Pour the olive oil into a big soup pot, and add the onion, leeks, garlic. Mix it for about 15 min or until it browns.

  2. Add the carrots, and let steam for 10 min.

  3. Add the rest of the ingredients and wait until the water boils. Cover the pot and cook the soup for 30 min. The sweet potatoes should be soft at the end.

  4. Remove the bay leaves and blend with the mixer until it is smooth and thick.

Now, all the fun in this soup are the toppings, of course!!!

You can choose to add my special blended spices: Shukey- “Balkan Fragrance”, Shukey- “Egypt Doua”, melted cheese, roasted almonds or homemade croutons.

Stay warm!

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