Discover some of Marie’s favourite recipes, from new dishes to old family favourites, all lovingly prepared in Ondine cookware.




4 large chopped sweet potatoes

1 chopped leek

1 whole shallot

2 cloves of garlic chopped

1 large tbs of diced ginger

2 tablespoons white miso paste

3/4 cups of chicken bone broth

1 cup coconut yogurt

1 cup shredded coconut (unsweetened)

1/2 cup of chopped coriander

2 tbs rice wine vinegar

1 tbs sesame seeds

Salt and pepper to taste

Chopped chilli

Chopped spring onion


  1. In our casserole or saute pan place over medium-low heat,  add 1 tbs of olive oil and sweat the onion, garlic and ginger until  softened and translucent, about 5-7 minutes. Season with sea salt and  freshly ground black pepper.                        

          2. Add the rice wine vinegar and continue to cook for an additional minute.    

          3. Add in the sweet potatoes ands start to mash into the ingredients. Add the coconut yogurt, chicken broth, miso and mix to combine.    

          4. Once cooked through blend in a high speed  blender or food processor. If using a blender, take extra care as it will be pipping hot. Adjust seasoning to taste.    

          5. In a separate skillet over a medium-high heat, add 1 tbs of olive oil. Once hot, add in the thinly sliced spring onion and cook until crispy and softened.     

          6. Ladle soup into a bowl. Top with a dollop of coconut cream, spring onions, sesame seeds, chopped coriander and chilli.  

Stuffed P 03
Stuffed Sweet Potato
Coconut and Sweet Potato Soup