I absolutely love the taste and texture of sweet potatoes. They make a slightly lighter but far more flavourful alternative to the regular potato and for that reason I think they’re much more versatile.
The sweet potato is high in fibre, nutritious and very filling, and they’re available year round.
This recipe is one of my favourite uses for sweet potato, it’s quick and easy and the result is a delicious and very filling soup.
It’s my go-to winter warmer in these cold Yorkshire winters, the chilli gives you a bit of a kick to help warm you from the inside. If you like spicy add a little more and if you’re not so keen then add less.
I serve mine with a sprinkling of grated cheese and a couple of slices of crusty bread with real butter.
It doesn’t usually last long in my house but I have found it’s still okay to eat 3 days after it’s been made if stored in airtight container in the fridge (allow to cool first). You could also freeze in individual portions. To reheat pop it in the microwave for 1-2 minutes depending on your portion size, or warm over a low/medium heat on the hob.
Over to the recipe.
Quick Sweet Potato & Chilli Soup Recipe
1 red chilli (or a pinch of dried)
1 tsb coriander
2 crushed garlic cloves (or a 2 tsp of garlic granules)
750g sweet potato, peeled and cubed (1-2 inch cubes are fine)
700ml of chicken stock (use vegetable stock for a vegetarian alternative)
Your favourite grated cheese (optional) – I used mozzarella in these pictures but I’ve also used cheddar and Gouda in the past, both of which were equally tasty.
1. Over a medium heat, soften the onion, chilli, coriander and garlic in a little butter for 3-4 minutes.
2. Add the sweet potato followed by the stock and bring to the boil.
3. Cover and allow to simmer for around 20 minutes.
4. Blend, add a sprinkling of grated cheese, serve and enjoy.
Go make this right now, I promise you won’t be disappointed.
Let me know what you think.