Ginger, chilli and sweet potato soup with smoky pulled pork

By Digital Team
27 May 2019
Image supplied.

Image supplied.

Serves 4 | Preparation: 10 min | Cooking: 20 min

This #JustDelicious soup is a wholesome winter warmer with a bit of a kick to keep the sniffles at bay.



500 g sweet potato, peeled and cubed

45 ml (3T) coconut oil

2 garlic cloves, peeled and finely chopped

1 green chilli, chopped

1 large red onion, sliced

1 large ginger root, peeled and grated

1 can coconut cream

250 ml (1c) vegetable stock

5 ml (1t) salt


15 ml (1T) olive oil

1 kg Eskort Smoked Pulled Pork

To Serve

500 g pak choi

125 ml (½c) spring onion, thinly sliced



  • Put the sweet potato cubes in a pot of cold water over a high heat and cook for 8-10 minutes.
  • In a frying pan over high heat, add the coconut oil, garlic, chilli and red onion, and sauté for five minutes.
  • Add the ginger and cooked sweet potato, and fry for another minute.
  • Pour in the coconut cream and vegetable stock. Cook for 5 minutes.
  • Decant the soup mix into a blender and blitz until smooth.
  • Pass the soup through a sieve and season with salt.
  • Pork In a small pan over high heat, add the olive oil and fry the pulled pork until cooked through.

To serve

  • Pour the soup into a large soup dish and top with the pulled pork, pak choi and spring onion.


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