Sweet Potato, Sumac & Pomegranate Soup

This recipe for Sweet Potato, Sumac & Pomegranate soup caught my eye the other day when I saw it on the menu in my local village cafe. It was slightly spicy, not too sweet and definitely ticked a box or two. When I asked the chef, he said it was a recipe from a book called Skinny Soups. It can be made and chilled for up to 2 days ahead or frozen, without the garnish.

If you like the spice Sumac, you might also be interested in my Roast Sumac Chicken recipe.

Sweet Potato, Sumac & Pomegranate Soup

Recipe by Skinny Soups, tried & tasted by GraceCourse: Starter or light lunch/supperDifficulty: Easy


Prep time


Cooking time






  • 1 medium onion, roughly chopped

  • 2 garlic cloves, roughly chopped

  • 1 red chilli, deseeded and roughly chopped

  • 1 tsp sumac

  • ½ tbsp coconut oil

  • 400g sweet potatoes (about 2), peeled and roughly chopped into 2cm cubes

  • 3-4 vine tomatoes, about 300g, roughly chopped

  • 850ml vegetable stock

  • 1½ tbsp pomegranate molasses


  • Sauté the onion, garlic, chilli and sumac in the coconut oil and 1 tablespoon of water until soft and translucent – about 5 minutes.
  • Add the sweet potatoes, tomatoes and stock, bring to the boil and then simmer with the lid on for about 20 minutes, until the potatoes are tender. Leave to cool a little before adding the pomegranate molasses. Blend until the soup is silky smooth, and season to taste.
  • Garnish with fresh coriander sprigs, some chopped peanuts, pomegranate seeds, a sprinkling of sumac and a wedge of lime (or any combo of those that you fancy).

Kathryn Bruton’s book, Skinny Soups, is available at Amazon: