Afrobeat Soup With Garlic
Soups taste better after resting in the fridge, so don't worry about finishing it all today.
People: 1
35 min


15 ml
Coconut Milk
2 Clove
50 grams
Hokkaido Pumpkin
25 grams
0.5 tbsp
1 tbsp
Olive Oil
250 ml
50 grams
Sweet Potato
15 grams

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  1. Peel and cut your hokkaido pumpkin and sweet potato. All ingredients should have a similar size and shape.
  2. Wash and cut your kale so that they all have a similar size and shape.
  3. Finely chop your garlic and onion.
  4. Cut and squeeze your lemon so you can use the juice later.

Heating Steps

  1. Heat olive oil in a pot and add garlic and onion, and fry at lower temperature for several minutes.
  2. Heat olive oil in a pot, add Hokkaido Pumpkin and Sweet Potato and fry for 10 minutes.Finally, add Kale and fry for 5 more minutes.
  3. Add your vegetable stock to the pot and simmer for about 15 minutes or until all vegetables are tender. Add salt and pepper to taste.
  4. Toast walnuts on a hot and dry pan for a few minutes. Then remove from pan and set aside to use as a topping later.

Finishing Touches

  1. Add coconut milk and lemon and mix.
  2. Add Walnuts on top.