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Mexican sweet potato soup

Mexican sweet potato soup

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A star rating of 4.6 out of 5.20 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Freezable
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal221
low infat5g
saturates1g
carbs42g
sugars13g
fibre7g
protein3g
salt1g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 3

    Ladle the soup into bowls and serve with a dollop of crème fraîche, a scattering of coriander leaves and some crusty bread rolls.

Goes well with

Recipe from Good Food magazine, May 2014

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Overall rating

A star rating of 4.6 out of 5.20 ratings
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