Mexican sweet potato soup

Mexican sweet potato soup

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(4 ratings)

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Cooking time

Prep: 15 mins Cook: 15 mins

Skill level

Easy

Servings

Serves 4

A simple vegetarian soup flavoured with spicy chipotle chilli paste and served with coriander and crème fraîche

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
221
protein
3g
carbs
42g
fat
5g
saturates
1g
fibre
7g
sugar
13g
salt
1g

Ingredients

  • 1 tbsp vegetable oil
  • 1 onion, finely chopped
  • 1 tbsp chipotle paste
  • 1 vegetable stock cube
  • 750g sweet potatoes, peeled and grated
  • half-fat crème fraîche, coriander leaves and 4 crusty bread rolls, to serve

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Method

  1. Boil the kettle. Heat the vegetable oil in a large saucepan and fry the onion until just soft, about 4-5 mins. Stir in the chipotle paste and cook for 1 min more.
  2. Dissolve the stock cube in 1.2 litres boiling water from the kettle, and add to the pan along with the sweet potato. Bring to the boil, then simmer, covered, until the sweet potato is soft, about 10 mins. Whizz with a stick blender until smooth.
  3. Ladle the soup into bowls and serve with a dollop of crème fraîche, a scattering of coriander leaves and some crusty bread rolls.

Recipe from Good Food magazine, May 2014

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Comments

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diself's picture

Very tasty and warming soup and so quick!

aliciapearce23's picture

Definitely takes longer than 15 mins prep! Not a bad soup for my first attempt.

Frantic Flapjack's picture
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A very good soup, made with very little effort. Go easy on the chipotle - it is very spicy.

Daisy@Cheaperseeker's picture

Great potato soup.Must be very delicious!

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