- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Serving: 4
Nutrition facts (per portion)
- Calories: 221
- Fat Content: 5g
- Saturated Fat Content: 1g
- Carbohydrate Content: 42g
- Sugar Content: 13g
- Fiber Content: 7g
- Protein Content: 3g
- Sodium Content: 1g
Mexican sweet potato soup
Ingredients
- vegetable-oil - 1 tbsp vegetable oil
- onion - 1 onion, finely chopped
- chipotle-paste - 1 tbsp chipotle paste
- vegetable-stock - 1 vegetable stock cube
- sweet-potato - 750g sweet potato, peeled and grated
- creme-fraiche - half-fat creme fraiche, coriander leaves and 4 crusty bread rolls, to serve
Instructions
- 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.
- 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.
- Ladle the soup into bowls and serve with a dollop of creme fraiche, a scattering of coriander leaves and some crusty bread rolls.
Vegetarian Mexican recipe for 4 people, takes only 15 mins; recipe has vegetable oil, onion, chipotle paste, vegetable stock, sweet potato and crème fraîche.
Add to Favourites
