The evenings here in London are beginning to get chilly again. This can mean only one thing: soup season is fast approaching! You know that warming feeling you get inside before you snuggle up to watch TV on the sofa as darkness descends…well, here is a quick, easy, tasty and nutritious recipe for you to try!
Sweet Potato and Chilli Soup (BBC Good Food)
serves 4, ready in 30 minutes
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
500ml vegetable stock
75g Gruyère cheese (I often use cheddar), grated
A pinch of paprika, optional
- 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
- Mash, or blend if you want a smooth soup. Season and serve with a sprinkling of cheese and a pinch of paprika.
I always opt for the smooth version but that is just a matter of preference! It can also be stored in an airtight container in the fridge for a day or two, and can even be frozen! Enjoy!
Elle 🙂 x