Sweet potato & chilli soup

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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 81-88

• Heather

  28 September 2009

  Heather rated and commented on this recipe

  

  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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• Jamesey Lefebure

  01 October 2009

  Jamesey Lefebure rated and commented on this recipe

  

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

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• Jessica

  21 October 2009

  Jessica rated and commented on this recipe

  

  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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• Bokbites

  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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• mrsvanessaking

  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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• Nessa64

  09 November 2009

  Nessa64 rated and commented on this recipe

  

  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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• SophieCakes

  16 November 2009

  SophieCakes rated and commented on this recipe

  

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

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• Suzie

  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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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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