This is one of my favourite ‘souper’ soups – a spicy, sweet and citrussy Berbere-spiced (which can be found in most large supermarkets) Peanut and Sweet Potato Soup.

Providing slow-releasing carbohydrate, protein, healthy fats and a host of vitamins and minerals, it’s a great addition to any training diet. You can also prep in bulk and keep portions in the freezer.


  • 1 tbsp coconut oil
  • 1 onion, finely sliced
  • 1 stick celery, finely chopped
  • 1 large sweet potato (4-500g), with peel, diced into cubes
  • 1 and 1/2 tsp Berbere spice
  • 1/4 tsp ground ginger
  • 1 small red chilli, seeds removed & finely chopped
  • 1 litre hot chicken or vegetable stock
  • 2 tbsps crunchy peanut butter
  • Juice of 1 lime

To serve

  • 25g unsalted peanuts, finely chopped
  • 25g fresh coriander, roughly chopped


  • STEP 1

    Heat the coconut oil on a low heat in a large saucepan and gently fry the onion for a few mins.

    Add the sweet potato, celery, Berbere and ground ginger and fry for a further 1-2mins.

    Add the chilli and 1 tbsp of the peanut butter.

  • STEP 2

    Stir in the stock and bring the mixture to the boil. Cover and simmer for 10-15mins until the sweet potato is tender.

    Purée the soup in a blender until smooth.

    Pour back into the saucepan, add the lime juice and season to taste.

  • STEP 3

    Stir in the remaining 1 tbsp peanut butter. If the soup is too thick, thin down with more stock.

  • STEP 4

    Serve in bowls, sprinkled with the coriander and peanuts.

Boost the protein

Bake 2 skinless chicken thigh filets in a little oil at 180°C for 20mins. Cut into bite-size pieces and add at step 3.


Kate PercySports nutrition cook and author

Sports nutrition cook and keen amateur athlete Kate Percy set up the #GoFaster campaign in 2009 and, following the publication of several sports nutrition books, now produces a range of all-natural energy balls, Go Bites (