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 sweet potato and chilli soup recipe, from BBC Good Food, for you to try!
Sweet Potato and Chilli Soup
(BBC Good Food Sweet Potato Chilli Soup Recipe)
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
To make a vegan version of this soup, simply switch the butter for coconut oil and switch the cheese for a vegan version such as Violife or simply omit the cheese altogether. Maybe even try a sprinkle of nutritional yeast for that same “cheesy flavour”.
Switching the butter for coconut oil / olive oil and omitting the cheese will also make this recipe Whole30 compliant.
- 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!
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Earthy legumes and root veg are comforting without being heavy in the body. Simmering them steadily means they soak up the lovely warming thai flavours here, and become easier to digest. A crunchy red pepper and some kale (ah, kale!) add texture, and your daily doses of vitamins C and K (which are essential in the body’s healing processes).