Ginger, Chilli and Sweet Potato Soup with Smokey Pulled Pork

Prep Time


Cook Time


Total Time





  • Smokey Pulled Pork
  • 1kg Eskort Smoked Pulled Pork
  • 15ml (1 tbsp) olive oil
  • Ginger, Chilli and Sweet Potato Soup
  • 500g sweet potato, peeled and cubed
  • 1 large red onion, sliced
  • 2 cloves garlic, peeled and finely chopped
  • 1 large ginger root, peeled and grated
  • 1 green chilli, chopped
  • 1 tin coconut cream
  • 250ml (1 cup) vegetable stock
  • 45ml (3 tbsp) coconut oil
  • 5ml (1 tsp) salt
  • 125ml (½ cup) spring onion, thinly sliced
  • 500g Pak Choi


  • Ginger, Chilli and Sweet Potato Soup
  • Place the sweet potato cubes in a pot of cold water, set over a high heat and cook for 8-10 minutes.
  • In a frying pan over a high heat, add the coconut oil, garlic, chilli and red onions, and sauté for five minutes.
  • Add the ginger and cooked sweet potato, and fry for a further one minute.
  • Pour in the coconut cream and vegetable stock, and allow to boil for 5 minutes.
  • Decant the soup mix into a blender and blend until smooth.
  • Pass the soup through a sieve and season with salt.
  • Smokey Pulled Pork
  • In a small pan over a high heat, add the olive oil and fry the pulled pork until thoroughly heated.


Serve the soup in a large soup dish and top with the pulled pork, pak choi and spring onions.