Spicy Sweet Potato Soup with Bits
- Sweet potatoes
- If you like, you can also add some carrot, celeriac, squash or parsnip if you have some which needs finishing. But make sure that you have mostly sweet potato as they make it creamy
- Onion (chopped into rings or half-rings)
- Sunflower oil
- Half a veg stock cube
- Chilli flakes
- Salt if you need it (some in stock cube)
- ‘Bits’ – best for colour and texture is a mixture of mini sweetcorn, peas and red pepper – all cut into small chunks. But you can try other things instead.
- Olive oil or butter
Chop up the sweet potato and fry in sunflower oil in a wok and then put into a soup pan. Then separately fry up the onion and garlic until the onion is nice and brown. Put that with the sweet potato, the stock cube and spices, add water and cook for about 20 mins. Then liquidise until it is nice and creamy. Put it back in the soup pan and test to see if it needs salt. Add the chopped up ‘bits’ and a knob of butter or some olive oil for flavouring. Cook briefly – just to warm it through. The bits are best if they are still crunchy.
If you are doing it for a dinner party, you could add the olive oil after the soup is in bowls, making a nice swirl, and maybe add some chopped chives or other herb.