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  • Water (boiling) 1.2 l
  • Sweet potatoes 1.5 kg
  • Ginger (crushed) 20.0 g
  • Nutmeg (ground) 5.0 ml
  • Brown sugar 30.0 g
  • Coconut cream 80.0 ml
  • Tofu (crumbled) 500.0 g
  1. Method:

    • Pre-heat the oven to 180 °C.
    • Dissolve the Knorr Chicken Stock Granules in the boiling water, set aside.
    • Bake the sweet potatoes in the oven for 1.5 hours, set aside to cool. Peel the sweet potato and purée in batches with the chicken stock, ginger, nutmeg and sugar.
    • In a pot, bring the soup to the boil and whisk in the coconut cream and tofu.
    • Season with Robertsons Black Pepper and serve.