Sweet potato & chilli soup

Sweet potato & chilli soup

Sweet potatoes this make a colourful, fibrous and extremely satisfying soup - with a kick

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Ready in 30 mins
Vegetarian

Vegetarian

  1. Video tutorial: Making soup

Method

  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

Recipe from olive magazine, September 2006.

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Latest comments and suggestions

Results 81-88

  • 28 September 2009

    Heather rated and commented on this recipe

    5 stars

    OK this is superb - very very easy to make - I used on fresh red chillie (de-seeded). I added 750ml of stock and after it was cooked and I had blitzed it I added about half a pint of skimmed milk (trying to watch the figure!!). I didn't add the cheese for the same reason. Wow - beautiful colour, rich and creamy soup, with a little bit of zing to warm things up. Very very easy - chop, sweat, boil, blitz, eat!! Definitely going on my favourites list.

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  • 01 October 2009

    Jamesey Lefebure rated and commented on this recipe

    3 stars

    I really enjoyed this soup - i think i might add more chilli next time though :)

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  • 21 October 2009

    Jessica rated and commented on this recipe

    5 stars

    I've made this soup so many times and people who eat it always comment on how good it is. Super easy to make and so tasty. I always add 800ml rather than the 500ml suggested, I personally find it too thick otherwise

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  • 01 November 2009

    Bokbites commented on this recipe

    Delicious soup. I used half butternut squash and half sweet potato with some chicken stock. Tasty result!

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  • 03 November 2009

    mrsvanessaking commented on this recipe

    Do you think this recipe would work with butternut squash as well? Would I need to roast it first to get more flavour?

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  • 09 November 2009

    Nessa64 rated and commented on this recipe

    4 stars

    Yum! Took the advise above and used 1 litre of stock rather than 750ml. Really nice soup, very creamy and sweet, but with enough kick from the chilli to counter this. Lovely and filling, great for work lunches. Have frozen the extra into portions, so hope it freezes well.

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  • 16 November 2009

    SophieCakes rated and commented on this recipe

    4 stars

    Very nice warming, simple soup! i also needed to add extra stock to reduce thickness.

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  • 18 November 2009

    Suzie commented on this recipe

    This is one of the easiest and most delicious soup recipes I have ever tried. Brilliant - especially with a swirl of cream, the cheese and paprika!

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Ready in 30 mins
Vegetarian

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
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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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