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Chipotle sweet potato soup

Chipotle sweet potato soup with crusty bread

Chipotle sweet potato soup

Name: Chipotle sweet potato soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 2 tbsp vegetable oil; 1 onion finely chopped; 1 red pepper finely chopped; 2 garlic cloves finely chopped; 750g sweet potato peeled and roughly chopped; 1 tbsp chipotle paste; 1 litre reduced-salt vegetable stock; soured cream to serve; 10g chives finely chopped

Helena Busiakiewicz

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Serves 4

Easy

Prep: 10 mins

Cook: 30 mins

A star rating of 4.7 out of 5.33 ratingsRate

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Make the most of sweet potatoes in this soup. If you have any veg you want to use up, chop and add it along with the onion and pepper in the first step

Freezable

Healthy

Low calorie

Low fat

Vegetarian

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Alternatives

Complete the dish

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Crusty bread

A star rating of 5 out of 5.28 ratings

Flatbreads with garlic butter

A star rating of 4.9 out of 5.29 ratings

Ingredients

Nutrition

Units:

MetricUS

2 tbsp vegetable oil
1 onion

finely chopped
1 red pepper

finely chopped
2 garlic cloves

finely chopped
750g sweet potato

peeled and roughly chopped
1 tbsp chipotle paste
1 litre reduced-salt vegetable stock
soured cream

to serve
10g chives

finely chopped

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Nutrition: Per serving

kcal260
fat8g
saturates1g
carbs39g
sugars13g
fibre7g

high
protein3g
salt0.6g

Method

step 1

Heat the vegetable oil in a large, deep, flame-proof casserole dish or cast-iron pot over a medium heat. Tip in the onion and red pepper with a large pinch of salt and cook for 15 mins, stirring often, until softened.
step 2

Toss in the sweet potato and chipotle paste, stirring to combine. Cook for 5-6 mins until the spices smell fragrant, then pour over the vegetable stock. Bring to the boil, then simmer for 10-12 mins, until the sweet potato is cooked through and tender.
step 3

Leave to cool slightly, then blend in a high-powered jug blender or with a hand blender until smooth. Divide between four bowls, then swirl through some soured cream and scatter over some chives to serve. Serve with crusty bread.
step 4

To freeze, leave to cool completely and transfer to a freezer-proof container. Will keep frozen for up to three months. To reheat, tip into a large flame-proof casserole dish and thaw on a low heat. Once mostly defrosted, turn the heat up to medium, stirring often, until piping hot.

Recipe from Good Food magazine, October 2024

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A star rating of 4.7 out of 5.33 ratings

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