Thursday, 3 January 2013

Sweet potato and chilli soup

his soup has to be one of the nicest I have ever tasted. I adapted it from a recipe from the BBC Good Food website and it was really lovely. It is very thick, almost like a puree so if you like your soup a bit thinner then you can add some more water. If you are trying to avoid dairy then add some coconut cream/milk/oil instead of the cheese and double cream. It is important to add good fats to soups to make them more sustaining as without bread you can often feel hungry again quite quickly. Sweet potatoes are quite high in carbohydrates so this soup would be great on a day when you are going to be active.

You will need:

1 tablespoon good oil (butter, avocado or macadamia nut oil)
1 onion, peeled and chopped
2 garlic cloves, crushed
1 tsp ground coriander
1 red chilli, seeds removed and chopped (or pinch chilli flakes to taste)
750g sweet potatoes, peeled and cut into chunks
800 - 1000ml sugar free vegetable stock or water
Pinch paprika, sprinkle of cheese and double cream to taste (I added one tablespoon of cream as I don't like my soups too creamy)


In a large pan heat the oil and fry the onion, garlic, coriander and chilli until soft.

Add the sweet potatoes and stock, bring to the boil and then simmer for 15 minutes.

Mash or blend until smooth. Add more water if it is too thick for your liking.

Before serving add double cream, cheese and paprika to each bowl.

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