Taste Magazine
Login/Register
Menu
  • Home
  • Recipes
    • Breakfast
    • Lunch
    • Dinner
    • Starters
    • Mains
    • Desserts
    • Drinks
    • View all
  • Ingredients
    • Asparagus
    • Avocado
    • Beetroot
    • Berries
    • Cheese
    • Chicken
    • Mielies
    • Potatoes
    • Spinach
    • View all
  • Dishes
    • Chakalaka
    • Braai
    • Fridge desserts
    • Mediterranean
    • Sandwiches
    • Plant-based
    • Potjies
    • View all
  • Occasions
    • Birthdays
    • Ramadan
    • Eid
    • Easter
    • Pesach
    • Diwali
    • Hanukkah
    • Christmas
    • New Year’s Eve
  • Popular
    • South African
    • Air fryer
    • Braai
    • Five-ingredients or less
    • 30 minutes or less
    • Great Value
  • Win
    • Competitions
    • Competition Winners
  • Culture
    • Articles
    • How To
    • Columns
    • Glossary
  • WList™ great value hub
  • WCellar
  • Login
  • Contact Us
  • Newsletter sign up
Editor’s picks
Cardamom pavlova and whipped rose cream
Eid recipes

Cardamom pavlova and whipped rose cream

1.5–2 hours
Mini cottage cheese-and-egg muffins
Cheese recipes

Mini cottage cheese-and-egg muffins

30 minutes
Sticky tofu-and-black rice bowl with quick-pickled cabbage
Cabbage recipes

Sticky tofu-and-black rice bowl with quick-pickled cabbage

10 minutes
  • Home
  • Recipes
  • Kid-friendly
Scones
Scone recipes

Scones

Almond, vanilla and lime biscotti with amaretto

Almond, vanilla and lime biscotti with amaretto

60 minutes
Braised chicken, tomato and olives on soft polenta
Polenta recipes

Braised chicken, tomato and olives on soft polenta

40 minutes
Spaghetti with fresh cherry tomato sauce

Spaghetti with fresh cherry tomato sauce

20 minutes
Caramelised mandarin tart with cardamom
Cake recipes

Caramelised mandarin tart with cardamom

45 minutes
Ham and egg salad

Ham and egg salad

15 minutes
Low-fat carrot roll with sweet cardamom and yoghurt
Carrot recipes

Low-fat carrot roll with sweet cardamom and yoghurt

15 - 20 minutes
Chicory and gorgonzola cake

Chicory and gorgonzola cake

1 hour
Bread-and-butter pudding

Bread-and-butter pudding

45 minutes
Pumpkin bobotie

Pumpkin bobotie

50 minutes
Sweet-potato gnocchi in lemony creme fraiche
Gnocchi recipes

Sweet-potato gnocchi in lemony creme fraiche

35 minutes
Gingered sweet-potato soup with soy cashews
Soup recipes

Gingered sweet-potato soup with soy cashews

30 minutes
Load more
  • Taste Magazine
  • shop online at woolworths. Shop Now
© 2026 Woolworths holdings limited. All rights strictly reserved.
  • Advertise
  • Contact Us
  • Privacy Policy
  • Terms & Conditions
  • Media24
Please login or register to favourite a recipe.
Login/Register

Gingered sweet-potato soup with soy cashews

By Abigail Donnelly
4
Easy
15 minutes
30 minutes

Ingredients

  • 1 T butter
  • 1 T olive oil
  • 2 leeks, chopped
  • 1 x 1.5 cm piece ginger, grated
  • 1 red chilli, chopped
  • 4 cloves garlic
  • 500 g sweet potatoes, peeled and sliced
  • 4 cups vegetable stock
  • 1 x 400 ml can coconut milk
  • 3 T fresh coriander, chopped
  • 100 g cashew nuts
  • 2 T soy sauce (wheat-free soy sauce is available from health stores)
  • Salt and freshly ground black pepper

Method

Melt the butter and oil in a large pan. Gently cook the leeks, ginger, chilli and garlic for 1 minute.
Add the sweet potato and stock. Cover and simmer until the potato is soft.
Add the coconut milk and coriander. Blend until smooth.
To make the soy cashews, toss the nuts in soy sauce and roast at 180ºC for 15 minutes.
Season the soup and serve it with the soy cashews.

TASTE’s take:
Low fat, medium GI: A fragrant and velvety smooth soup made without cream.