Name: Mexican sweet potato soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 tbsp vegetable oil; 1 onion finely chopped; 1 tbsp chipotle paste; 1 vegetable stock cube; 750g sweet potato peeled and grated; half-fat crème fraîche coriander leaves and 4 crusty bread rolls, to serve

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Mexican sweet potato soup

Mexican sweet potato soup

Good Food team

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Serves 4

Easy

Prep: 15 mins

Cook: 15 mins

A star rating of 4.5 out of 5.30 ratingsRate

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A simple vegetarian soup flavoured with spicy chipotle chilli paste and served with coriander and crème fraîche

Freezable

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1 tbsp vegetable oil
1 onion

finely chopped
1 tbsp chipotle paste
1 vegetable stock

cube
750g sweet potato

peeled and grated
half-fat crème fraîche

coriander leaves and 4 crusty bread rolls, to serve

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Nutrition: per serving

kcal221
fat5g

low
saturates1g
carbs42g
sugars13g
fibre7g
protein3g
salt1g

Method

step 1

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.
step 2

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.
step 3

Ladle the soup into bowls and serve with a dollop of crème fraîche, a scattering of coriander leaves and some crusty bread rolls.

Recipe from Good Food magazine, May 2014

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A star rating of 4.5 out of 5.30 ratings

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