A comfort food perfect for these first cold days: a soup with sweet potatoes and Kamut, healthy, quick and really tasty.

Sweet potato and Kamut soup



  • sweet potatoes: 400 grams
  • Kamut Khorasan wheat quick cook: 150 grams
  • onion: 1
  • extra virgin olive oil (as needed)
  • water (as needed)
  • salt (to taste)
  • pepper (to taste)
  • fresh sage (to taste)
  • fresh rosemary (to taste)


  1. Wash, peel and cut the potatoes into chunks (about 2 cm). Put them into a bowl with cold water and set aside.
  2. Heat 1 tbsp. of oil in a large pot, add the sage and rosemary then the onion, finely sliced and saute over a medium heat for a couple of minutes.
  3. Add the potatoes (drained) and mix well on high heat for another couple of minutes. Season with salt and pepper and cover with boiling water. Bring to a simmer until the potatoes will be soft adding the Kamut in the last 10/15 minutes.Serve hot with a drizzle of oil and crunchy bread.