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Healthy Recipes: Sweet potato, cranberry and ginger soup

Healthy Recipes: Sweet potato, cranberry and ginger soup

This Christmassy soup tastes decadent and creamy, but is actually vegan and packed with nutrients. It’s perfect as a dinner party starter, or served with guacamole-topped rye toast to create a light meal for cold December days.

This recipe can easily be tweaked into a decadent sweet potato mash dish which is a perfect accompaniment for your turkey on Christmas day. Simply halve the stock quantity and add an extra 200g sweet potato.


600g sweet potato

2 tbsp lemon juice

1 small onion

½ inch ginger root, grated

80g frozen unsweetened cranberries

800ml vegetable or chicken stock

1 tsp sage



  1. Peel and slice the onion, then fry in lemon juice in a large saucepan until softened.
  2. Meanwhile, slice the sweet potato (leave the skin on so you keep the fibre) into small chunks and microwave or boil until soft.
  3. Add the sweet potato, ginger, cranberries, stock and sage to the saucepan and stir well. Boil the mixture for a couple of minutes, then turn off the heat and allow to cool.
  4. When the potato mixture is cool enough to blend, pour small amounts into a blender and blend until smooth.
  5. Return to the pan and gently reheat, or store in the fridge and enjoy within a couple of days.

Nutritional information

Serves: 4

Energy: 153kcal
Carbohydrate: 32g
Fat: 1g
Protein: 2g

the author

Emma Charles

Emma is a London-based foodie and blogger @fitfoodemma who fell in love with real food and heavy weights and hasn’t looked back. She loves turning simple ingredients into nutritious, flavour-packed meals – swapping sugar and sweeteners for natural spices, unrefined grains and healthy fats.