• Author: Maria Koutsogiannis
  • Prep Time: 5 mins
  • Cook Time: 45 mins
  • Total Time: 50 mins
  • Yield: 8 1x
  • Category: Soup
  • Cuisine: Plantbased



  • 4 tbsp EVOO
  • 1 white onion, cubed
  • 1 clove of garlic, chopped
  • 3/4 tsbp salt
  • 1 tsp fresh cracked black pepper
  • pinch of cinnamon
  • pinch of clove
  • 1 tbsp sweet yellow curry powder
  • 1 tsp cayenne pepper
  • 1 tsp turmeric
  • 3 medium sized sweet potatoes, cubed
  • 2 medium sized white potatoes, cubed
  • 1L of Pacific Organic Vegetable Stalk (LOW SODIUM) – other add less salt
  • 4 cups of hot water
  • 1 large zucchini, cut width wise
  • 1 can of lite coconut milk


  1. Prepare all your veg by cleaning, cutting and cubing. Set aside.
  2. To a large pot add 4 tbsp of EVOO. Let it heat up briefly then add your white onion. Let it sweat for around 5 minutes on low heat.
  3. Add all your seasoning, and garlic. Give it a good stir then add your potatoes.
  4. Let these cook on medium heat for around 5 minutes to get a nice brown colour. Keep stirring to avoid burning.
  5. Add your stalk, and water. Bring it up to a boil, and then simmer for around 20-25 minutes. Half way through the simmering process add your zucchini.
  6. After 20-25 minutes add your coconut milk. Before adding the pot to the blender do a fork text to ensure your potatoes are cooked.
  7. THAT EASY, enjoy!