Sweet potato soup with goat cheese


1 yellow onion
1 clove of garlic
1 lb potatoes, peeled
1½ lbs sweet potatoes, peeled
3 pints water, possibly more
2 tbsp Falksalt salt flakes
1 tsp fresh, chopped rosemary (half tsp if you use dried)
2 tsp dried thyme
½ tsp chili flakes; more to taste
1½ tbsp white balsamic vinegar
1 tbsp lemon juice
canola oil for frying
freshly ground black pepper

Herbal oil
1 pot basil
1 pot parsley
a generous handful of oregano
½ lemon, juice
½ cup mild olive oil
½ tsp agave or liquid honey
Falksalt fine-grain salt with iodine

Serve with
goat cheese
roasted sunflower kernels
chili flakes



Chop the onion, slice the garlic, peal and dice the potatoes. Cut the regular potato into smaller pieces than the sweet potato so they get done at the same time.


Sauté the onion in canola oil at low-medium heat in a large pan until translucent.


Add the garlic and sauté a minute or so before adding the regular and sweet potatoes.


Add water and bring to the boil. Sprinkle on flake salt, rosemary, thyme, and chili flakes.


Leave to simmer on medium heat until the potatoes are soft, 15–20 min.


Mix the soup smooth with a hand blender, adding vinegar and lemon juice.


Dilute with water to the consistency you want. Season with black pepper, and then salt as needed.


Mix all the ingredients for the herb oil with the hand blender. Season with salt. Serve the soup with the herb oil, crumbled goat cheese, roasted sunflower seeds, and a pinch of chili flakes and salt sprinkled on top.