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Nana's 'magic' soup recipe

Nana's 'magic' soup recipe

839 ratings

When Nana's asked to look after her poorly grandson, she knows something that might just make him feel better - her 'magic' soup. Somehow it seems to do the trick, even though she sneaks in a few ingredients that he doesn't strictly like. But if he ever finds out, he won't kick up a fuss because it tastes so good. It's win-win for Nana: not only does the soup cheer her grandson up, she also knows he's getting a nutritious meal. See method

  • Serves 6
  • 5 mins to prepare and 25 mins to cook
  • 157 calories / serving
  • Healthy
  • Vegetarian


  • 1 tbsp olive oil
  • 1 red onion, roughly chopped
  • 1 vegetable stock cube
  • 1 medium sweet potato, peeled and roughly chopped
  • 2 carrots, roughly chopped
  • 2 red peppers, sliced
  • 400g tin chopped tomatoes
  • 2 slices brown bread
  • 60g Cheddar, grated
  • 200ml light or regular coconut milk
Shop ingredients
Packed with flavour and 2 of your 5 a day

Each serving contains

  • Energy

  • Fat

    8g 12%
  • Saturates

    4g 22%
  • Sugars

    10g 11%
  • Salt

    1.1g 19%

of the reference intake
Carbohydrate 17g Protein 5g Fibre 4g


155x255 Nana mini
  1. Heat the oil in a saucepan over a medium heat and fry the onion for 5 mins until soft. In a jug, make 750ml stock using the stock cube and boiling water. Pour into the pan, add the sweet potato, carrots, peppers and tomatoes, then season with pepper. Cover the pan and simmer for 20 mins.
  2. Preheat the grill to medium-high. Toast the bread, then sprinkle the cheese on one side of each slice and grill until melted. Cut star shapes from each piece of toast using a cookie cutter or scissors.
  3. Blend the soup until smooth, add the coconut milk and season with black pepper. Stir well to combine, then ladle into bowls. Top the soup with the cheesy stars and a twist of black pepper.

Little help

The soup will last for up to a week in the fridge, so it's the perfect thing to have ready for hungry kids when they get home from school.


Use leftover coconut milk on your morning cereal, in smoothies, or freeze in an ice cube tray until you make this recipe again.

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