Sweet potato & chilli soup

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• fluffyblueberry

  30 December 2008

  fluffyblueberry rated and commented on this recipe

  

  I found it too sweet... fine if you have a very sweet tooth. I also found the cheese a bit too much on top - as though it didn't really match the soup.

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• Paula

  02 January 2009

  Paula rated and commented on this recipe

  

  Like a lot of other people I found this soup far too thick. I ended up using around 1 litre of stock to turn it into soup instead of sweet potato puree! Good flavour though, would make again.

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• FHM

  14 January 2009

  FHM rated and commented on this recipe

  

  Absolutely gorgeous. I loved it spicy and added even more chillie! I did make with 750ml of stock to thin out a bit. But seriously amazing!

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• Glosbird

  26 January 2009

  Glosbird rated and commented on this recipe

  

  My otehr half loves this soup so much he even recommend it to blokes down the Pub! I find a potato masher works well as you still get abit of texture without hard lumps. try adding a bit of ginger for more depth of flavour

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• Nichola

  29 January 2009

  Nichola rated and commented on this recipe

  

  Really nice soup. Had no ground corriander so used ground cumin instead which tasted really nice. Also used more stock then in the recipe as other suggest as soup would have been way too thick. Definitely worth making.

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• jose

  03 February 2009

  jose commented on this recipe

  Lovely soup - glad I read the comments as I upped the stock to 800ml as suggested, and still a thick soup! I also used cumin (as had no coriander) as suggested, and added 1tsp finely chopped ginger root too. Finally, topped with spoonful of natural yoghurt when serving and it's delicious....and all for me (for the next week!) Thanku :-)

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• Alison

  04 February 2009

  Alison commented on this recipe

  Lovely soup. We used Lederhammer cheese instead as cannot use guyere as pregnant and it tasted lovely. We also had to add somemore stock to the soup as it was extremely thick and it tasted even better the following day. The paprika on top is a must.

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• Food Fanantic

  10 February 2009

  Food Fanantic rated and commented on this recipe

  

  Good!

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• lyns

  19 February 2009

  lyns rated this recipe

  

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• alliekkc

  19 February 2009

  alliekkc rated and commented on this recipe

  

  Used extra stock (750ml) This was lovely, will make again!

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• Rack-of-Ribs

  23 February 2009

  Rack-of-Ribs rated and commented on this recipe

  

  I had to use a Pint of Stock in the end as I over did the potatos and then added single cream at the end. It was a bit like eating puree sweet potato, so next time I'm going to add more chilli and cumin and maybe tumeric to give it some kick. Really filling meal :)

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• Tracy

  03 March 2009

  Tracy commented on this recipe

  Wow really simple and really yummy !! I think this will be a favorite with my whole family, if theirs any left when they get home.

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• SarahL

  05 March 2009

  SarahL commented on this recipe

  I made this to use up some sweet potatoes I had. Agree, it was a little thick, but I just added some extra stock after I had put through the blender. Perfect. I also made sure I was restrained with the chilli - nicely spicy without blowing your head off.

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• anniroc

  25 March 2009

  anniroc rated and commented on this recipe

  

  Delicious and nutritious. I didn't add any cream/yogurt as it was just the right level of spicyness.

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• kathryn

  04 April 2009

  kathryn rated and commented on this recipe

  

  I made this it is rather spicy so if your not into really spicy food use 1/2 a chilli, also as many other said you need more stock I used 1 litre, its a very quick and easy to make I froze it in to 6 portions for a quick lunch- take to work and impress your friends! nice served with seedy bread

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• Adman

  05 April 2009

  Adman commented on this recipe

  One of the first things i cooked from the site when i first found my now passion for cooking! Yummy!

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• feemac

  15 April 2009

  feemac commented on this recipe

  The first time I made this soup I had no coriander so used cumin instead, and I think it tasted better. Really yummy, but does need more stock than suggested. I served it inside a hollowed out home made loaf which I drizzled inside with olive oil first to stop it leaking. This makes a hearty meal, and was so impressive my guest took photos! Have made twice now and will make regularly I think.

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• feemac

  30 April 2009

  feemac rated this recipe

  

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• Oli dude

  24 May 2009

  Oli dude rated and commented on this recipe

  

  Very nice but very filling

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• Lindsey

  09 June 2009

  Lindsey commented on this recipe

  Made this soup when friends came to stay for the weekend and everyone, including the kids really enjoyed it. I used dried chilli flakes and would probably use a little more in the next batch of soup, I would also double thre recipe and freeze some.

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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

Ready in 30 mins

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 5.0g, salt 0.95 g

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