Chipotle sweet potato soup
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
Ingredients
- 2 tbsp vegetable oil
- 1 onion, finely chopped
- 1 red pepper, finely chopped
- 2 garlic cloves, finely chopped
- 750g sweet potato, peeled and roughly chopped
- 1 tbsp chipotle paste
- 1 litre reduced-salt vegetable stock
- soured cream, to serve
- 10g chives, finely chopped
Method
- STEP 1
Heat the vegetable oil in a large, deep, flame-proof casserole dish or cast-iron pot over a medium heat. Tip in the onion and red pepper with a large pinch of salt and cook for 15 mins, stirring often, until softened.
- STEP 2
Toss in the sweet potato and chipotle paste, stirring to combine. Cook for 5-6 mins until the spices smell fragrant, then pour over the vegetable stock. Bring to the boil, then simmer for 10-12 mins, until the sweet potato is cooked through and tender.
- STEP 3
Leave to cool slightly, then blend in a high-powered jug blender or with a hand blender until smooth. Divide between four bowls, then swirl through some soured cream and scatter over some chives to serve. Serve with crusty bread.
- STEP 4
To freeze, leave to cool completely and transfer to a freezer-proof container. Will keep frozen for up to three months. To reheat, tip into a large flame-proof casserole dish and thaw on a low heat. Once mostly defrosted, turn the heat up to medium, stirring often, until piping hot.
