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Guest Post by Amelia DeCesare

Mia’s Magic Soup

(Vegan, Gluten Free, Dairy Free)

This beautiful soup of mine derived from a Jamie Oliver recipe but I have tweaked it a little bit to suit my personal taste.

Imagine yourself rugged up, on the couch, next to an open fireplace, with a hot bowl of this in your lap. That’s exactly what I did today! Not only is this soup utterly delicious but it is gluten free, dairy free, vegan, and packed full of magic healing powers (thanks to the sweet potato and ginger!). Sweet potato is loaded with minerals such as iron and magnesium which both help to support a healthy immune system, whereas ginger helps to soothe sore stomachs and prevent feelings of nausea. Hence why this soup is magical …

So whether you’re feeling sick or well, sad or happy, or just hungry.. this soup is for you! Every mouthful feels like a warm & fuzzy hug from a loved one (in the form of soup); who doesn’t want that!

Eat up, Mia. X


1 kg sweet potatoes

2 red onions

2T cumin seeds

1t ground coriander

Olive oil

4 cloves of garlic

2 fresh red chillies

3t freshly grated ginger

½ a bunch of fresh coriander

250g red lentils

1L organic vegetable stock

400 g tin of coconut milk

1 lemon


Preheat the oven to 180ºC.

Peel and cut the sweet potatoes into 2cm chunks, then peel and cut the onions into 2cm thick wedges.

Place in a roasting tray in an even layer and sprinkle over the cumin seeds, ground coriander and a pinch of sea salt and black pepper. Drizzle with oil, then toss to coat. Pop in the oven for about an hour or until cooked and golden.

Peel and finely slice the garlic & chilli, and grate the ginger. Pick the coriander leaves and set aside, then finely slice the stalks.

Place a large saucepan over a medium-low heat and pour in about 1/8 cup of oil. Sauté the garlic, chilli, ginger and coriander stalks for a minute, until lightly golden.

Add the red lentils to the pan. Stir to coat, then pour in the stock and coconut milk.

Turn up the heat, gently bring it to the boil, then let it come to a simmer. Cook the lentils for 20 minutes, or until they are completely broken down.

When the veggies are ready, remove from the oven and carefully spoon into the pan. Add most of the coriander leaves, then blitz the soup with a stick blender until combined but still has a little texture. If more liquid is needed add more stock or coconut milk; or if you run out of both, water is fine too.

Squeeze in some lemon juice to taste and adjust the seasoning if need be. Serve the hot soup topped with the remaining coriander leaves, toasted coconut shavings, and some yummy organic rye sour dough (I used Paolo’s Artisan Bakery).

Enjoy! xx

Millie Looker

Millie Looker

Writer, Content Creator, Events Manager and Operations sensation, she’s the backbone to ensuring Adelady runs like clockwork.

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