Sweet potato & chilli soup

Recipe uploaded by

olive magazine

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Recipe by olive magazine

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1. Video tutorial: Making soup

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 21-40

• Natr

  30 April 2008

  Natr rated and commented on this recipe

  

  Everyone loved this soup, we all agree its the best we've ever tasted. I added some butternut squash which made the texture a bit smoother.

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• ESKCHEF

  05 May 2008

  ESKCHEF rated and commented on this recipe

  

  "Top Notch Soup"

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• gingerwig

  17 May 2008

  gingerwig rated and commented on this recipe

  

  Whole family loved it nice texture and a good kick

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• Leo

  04 June 2008

  Leo rated and commented on this recipe

  

  A really tasty soup on its own but well worth turning into a dinner party show peice by using it as the base in a two tone soup in a tall glass. I put this at the bottom of the glass and filled the top half with a pea and mint soup which worked really well with the chilli and was a fantastic contrast of colour. Sundae spoons a must!

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• emmawemma

  12 June 2008

  emmawemma rated and commented on this recipe

  

  So good. After reading the other posts I did use extra stock and was just right.

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• Lulubee

  18 August 2008

  Lulubee rated and commented on this recipe

  

  Nice soup but very similar to - and not quite as good as - butternut soup, which you prepare in exactly the same way, but with the addition of some cumin.

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• RTaylor

  14 October 2008

  RTaylor rated and commented on this recipe

  

  This was lovely- warm and soothing, but a bit of a kick from the chili. The family thought that it was perfect.

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• Alex

  15 October 2008

  Alex rated and commented on this recipe

  

  Didn't have enough sweet potatoes so used some carrots as well. It was very thick, like baby food, so I watered it down quite a lot but the flavour and texture was delicious!

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• Ellie

  20 October 2008

  Ellie commented on this recipe

  I added parsnip and carrot to mine which was really lovely. I'm not a fan of spicey food so didn't add the chili but it was still very delicious.

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• angus

  31 October 2008

  angus commented on this recipe

  Absolutely georgeous. Very thick, tasty and filling. Great with fresh crusty bread!

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• julieanne

  02 November 2008

  julieanne commented on this recipe

  very simple and very tast

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• clarabellski

  03 November 2008

  clarabellski rated this recipe

  

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• Pip

  08 November 2008

  Pip commented on this recipe

  Very warming... just the right amount of kick!

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• Guernsey

  19 November 2008

  Guernsey commented on this recipe

  I made this tonight and we thought it was great. A perfect winter warmer.

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• Gordge

  21 November 2008

  Gordge rated and commented on this recipe

  

  I have just made this soup- its the first time I have made soup and it was very easy and tastes delicious!

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• sallyd

  24 November 2008

  sallyd rated and commented on this recipe

  

  simply gorgeous!

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• bigglesmith

  25 November 2008

  bigglesmith rated and commented on this recipe

  

  Very simple and tasty dish. Warming and wholesome. I found it too thick as well, though, so would recommend keeping an eye on it and adding a bit more veg stock if needed (otherwise it ends up with the consistency of sweet potato mash!). I made it as a side to the courgette & mushroom bread.

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• Anneli

  11 December 2008

  Anneli rated and commented on this recipe

  

  Excellent soup. I followed the suggestions of more stock (about 750ml to 1 litre) and also some cream to take the edge off the chilli! Delicious!

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• lizzysmith

  28 December 2008

  lizzysmith commented on this recipe

  This soup is a now a regular in our household. Very satisfying and tasty. I leave out the cheese as it is tasty enough without the extra fat. Definately a winning recipe.

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• lizzysmith

  28 December 2008

  lizzysmith rated this recipe

  

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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

Preparation 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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