Sweet potato & chilli soup

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olive magazine

61 ratings

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 61-80

• JoseHop

  14 June 2009

  JoseHop rated and commented on this recipe

  

  I added some cream as suggested by others and it was just lovely. Will definitely make it again, but try it with some coconut milk.

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• Alex

  16 June 2009

  Alex rated this recipe

  

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• Moira

  15 July 2009

  Moira commented on this recipe

  I didn't have all the ingredients for this recipe so made it without the garlic, coriander and chili. I sauted one chopped red pepper at the beginning of the recipe with the onion. Perfect for those who don't like it spicy. Delicious!

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• Lezzles

  17 July 2009

  Lezzles commented on this recipe

  So tasty, I like to add some butternut squash too and lots of chilli flakes.

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• Emily

  30 July 2009

  Emily commented on this recipe

  really good soup on a cold rainy day!! wish i had read comments though as 500ml obviously isnt enough stock as mine was like mash! added some more at last min but will definitely make again. very easy, quick and cheap

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• JNCWFood

  02 August 2009

  JNCWFood rated and commented on this recipe

  

  This soup is OK. Can't say it does a huge amount for me though. I have other better recipes for soup which I'd rather do.

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• mazk72

  03 August 2009

  mazk72 rated and commented on this recipe

  

  delicious !!!!!! i never used the butter or the cheese to cut down the calorie content. i used fry light to cook the onions and it really was wonderfull

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• gazd997

  08 August 2009

  gazd997 commented on this recipe

  Excellent dish- not usually a soup fan but thought i'd try it out. I was suprisingly impressed, it was more like a curry sauce (which I love). I added about 1ltr of stock and about 650g of sweet potatos (because this was all I had) but it was still nice and thick. After I added the stock I simmered for about 20 mins as I live my veg supersoft and then put it in the blender. Didn't top with cheese, just a couple of corriander leaves. I'm a novice cook and this is a really easy dish, it won't serve four if you're using similar sized bowls to the ones shown, more like two, but it is really filling.

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• gazd997

  08 August 2009

  gazd997 rated and commented on this recipe

  

  Forgot to rate!

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• westy

  08 August 2009

  westy commented on this recipe

  Looks nice, I have a similar recipe called spicy carrot and potato soup on the member recipe section which is really yummy too

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• mrscruffie

  08 August 2009

  mrscruffie rated and commented on this recipe

  

  beautiful, very filling, i've made this several times now and found that if your making your stock from cube knorr vegetable stock cube works especially well with this!

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• mrscruffie

  08 August 2009

  mrscruffie commented on this recipe

  I found doubling up the quantities on this didn't work as well, i managed to keep the consistancy the same but the flavour was altered! If anyone has any ideas they would be apprecited

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• emma41789

  14 August 2009

  emma41789 rated and commented on this recipe

  

  mine didnt look like the picture, once in the blender, it was a yellow colour...but it was nice...quite thick but you can add more stock

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• v6en

  15 August 2009

  v6en rated and commented on this recipe

  

  Really easy, warming and tasty.

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• hongkonglil

  19 August 2009

  hongkonglil rated and commented on this recipe

  

  Followed the comments and left out the cheese. Used fresh chillies and fresh coriander. Also made mine slightly too spicy and added youghurt. A lovely thick soup, best enjoyed with thick homemade bread.

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• mssteel

  01 September 2009

  mssteel rated and commented on this recipe

  

  Lovely. I substituted the butter with olive oil and the red chilli with a teaspoon of chilli powder.

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• Amy

  08 September 2009

  Amy rated and commented on this recipe

  

  Lovely soup, one of my favourites. Would agree that you need to add quite a bit more stock though.

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• Ali

  18 September 2009

  Ali rated and commented on this recipe

  

  This was really nice for a cold night!!! Added some wholemeal pasta, as did not want to have bread, worked well. Would defiently have again

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• amn

  23 September 2009

  amn rated and commented on this recipe

  

  Recipe looked good but i found it much too sweet. Then I added a tin of tomatoes, tomato puree and lots of freshly ground black pepper. Went down a treat with the kids.

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• Sarah Manning

  24 September 2009

  Sarah Manning rated and commented on this recipe

  

  I adore this soup. Hearty, warming and so easy to make. Perfect with a little grated cheddar on top and some warm rolls. Heaven!

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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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