• 40g/1½ butter
  • ½ onion, sliced
  • 1 garlic clove, crushed
  • 4tsp cumin seeds
  • ½ sweet potato, peeled and sliced
  • 250ml/9fl oz water, boiling
  • 1 chicken stock cube
  • 1 tbsp yoghurt


  • Melt the butter in the pan and add the onion and garlic and soften.
  • Place the cumin seeds in a pan and dry fry then for 2 to 3 minutes until they release their aroma.
  • Add the cumin seeds to the soup.
  • Add the potato and water with the chicken stock cube and stir.
  • Simmer for 10 minutes or until the sweet potato is soft.
  • Transfer to a blender and purée.
  • Serve with a dollop of yoghurt