Sweet potato & chilli soup

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olive magazine

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Recipe by olive magazine

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1. Melt a knob of butter in a large pan, add the onion, chilli, coriander and garlic and cook for about 8 minutes until softened. Add the sweet potato and cook for a few more minutes. Add the stock, bring to the boil then simmer for about 10 minutes until the veg is soft.
2. Mash, or blend if you want a smooth soup. Season and serve with a sprinkling of cheese and a pinch of paprika.

Per serving

276 kcalories, protein 8.7g, carbohydrate 43.4g, fat 8.7 g, saturated fat 5.2g, fibre 5g, salt 0.95 g

Latest comments and suggestions

Results 1-20

• emi

  05 November 2007

  emi commented on this recipe

  lovely soup....added abit of single cream to cool down the spice and served with garlic bread. well worth trying! ****

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• Chad

  13 November 2007

  Chad rated this recipe

  

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• Louise's

  13 November 2007

  Louise's rated and commented on this recipe

  

  Really quick and easy to make and very tastey!

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• Lynsey

  02 December 2007

  Lynsey rated and commented on this recipe

  

  This was really tasty although next time I make it I will add a bit more stock as it was really thick.

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• Paula

  16 December 2007

  Paula rated this recipe

  

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• Phils Folder

  23 December 2007

  Phils Folder rated and commented on this recipe

  

  My Husband loves this soup, it's a real winter warmer. I have made it a few times and have also increased the stock as it was too thick. 750ml - 1ltr

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• Steve1209

  07 January 2008

  Steve1209 rated and commented on this recipe

  

  This was Lovely, received well by all the family as supper, even tho I was a little heavy handed with the chilly flakes..... note to self for next time, only a very little sprinkle, I did take note of the others advice and used 750 ml of water and added a pot of cream.. Delicous!!!

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• Lucy

  15 January 2008

  Lucy commented on this recipe

  A quick and easy recipe. Great winter warmer.

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• ShirleyP

  30 January 2008

  ShirleyP commented on this recipe

  So easy to make and really tasty - it was a big hit in my house !

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• anasofiamar

  30 January 2008

  anasofiamar rated this recipe

  

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• Maureen

  27 February 2008

  Maureen commented on this recipe

  Try adding a teaspoon of toasted coconut . It's delicious! :-)

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• Maureen

  27 February 2008

  Maureen commented on this recipe

  Sorry = omitted to say leave out the cheese and add coconut instead as above.

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• suecronje

  29 February 2008

  suecronje rated and commented on this recipe

  

  I made this as a meal and served with hot crispy rolls. Everyone thoroughly enjoyed it and asked me to make it again, it was very filling. Excellent!

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• SarahW

  03 March 2008

  SarahW rated and commented on this recipe

  

  Great flavours, very thick soup though. I'd also add more stock as mine was almost like mash! Had to double portions which made it higher calorie. Maybe I'm just greedy?

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• xiola102

  09 March 2008

  xiola102 rated this recipe

  

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• Melanie Day

  18 March 2008

  Melanie Day rated and commented on this recipe

  

  This soup really does give a kick, really spicy and thick. I made it in advance for my lunch at work and it is great. Even saved some in the freezer for another time.

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• James Court YMCA

  25 March 2008

  James Court YMCA rated and commented on this recipe

  

  We tried this soup and it was a great success. Rated as well nice!

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• sarah

  27 March 2008

  sarah rated and commented on this recipe

  

  I love this soup! found it too thick though so added 900ml of vegetable stock.

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• Em

  06 April 2008

  Em rated this recipe

  

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• weegingerfae

  20 April 2008

  weegingerfae rated and commented on this recipe

  

  Absolutely delicious, used 750ml stock and added natural yoghurt to bowls when serving to cool down a little as i got carried away with chillies as usual :)

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Ingredients

• butter
• 1 onion , roughly chopped
• 1 red chilli , finely chopped or a pinch of chilli flakes
• 1 tsp ground coriander
• 2 garlic cloves , crushed
• 750g sweet potatoes , peeled and cut into chunks
• vegetable stock fresh, cube or concentrate made up to 500ml
• 75g gruyère cheese, grated
• a pinch paprika , optional

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Difficulty and servings

Serves 4

Preperation and cooking times

Vegetarian

Ingredients

• butter
• 1 onion , roughly chopped
• 1 red chilli , finely chopped or a pinch of chilli flakes
• 1 tsp ground coriander
• 2 garlic cloves , crushed
• 750g sweet potatoes , peeled and cut into chunks
• vegetable stock fresh, cube or concentrate made up to 500ml
• 75g gruyère cheese, grated
• a pinch paprika , optional

Per serving

276 kcalories, protein 8.7g, carbohydrate 43.4g, fat 8.7 g, saturated fat 5.2g, fibre 5g, salt 0.95 g

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