In collaboration with Pomora.
Did you know that this week is International Sweet Potato Week 2018? This week, food bloggers all over America and Europe will be celebrating the wonderful versatility of the humble sweet potato.
The sweet potato has its roots in Southern and Central America, where evidence dates back to their use for at least 8000 years. In North America, the sweet potato has featured quite heavily throughout its entire history, especially in the Southeast.
Here, I’ve created a rather delicious but incredibly simple sweet potato and chilli soup to celebrate International Sweet Potato Week.
The soup itself doesn’t have a lot of heat from chillies, as many chilli soups do. I’ve cooked the onion and garlic with a generous pinch of dried chilli flakes. Feel free to adjust the size of this pinch to your own tastes. The chilli heat from this soup comes from a swirled garnish of chilli-infused extra virgin olive oil all the way from Italy.
Regular readers to my blog will be familiar with the Pomora badge in my sidebar – it’s been there for a good few years now. Pomora is a small Italian olive oil company where, in exchange for ‘adopting’ an olive tree with a quarterly subscription, you receive twelve tins of olive oil throughout the year. My oil comes from Antonio’s olive groves in Campania, and I look forward to their quarterly deliveries of olive oil.
In late winter I receive a shipment of three 250 ml tins of olio nuovo, new oil. Bottled directly after harvest, olio nuovo is unfiltered, has a vibrant green colour, a distinct fresh flavour and a pizzicante finish. In the Spring, I receive a shipment of lemon, chilli and rosemary-infused flavoured oils. The lemon makes for a wonderful salad dressing, the rosemary makes wicked roast potatoes while the chilli oil, my favourite, gets used in all sorts of spicy dishes.
In late summer, a shipment of extra virgin olive oil is delivered. The complex flavours of this oil intertwine, marrying with a healthy finishing kick to produce a great base for vinaigrettes, focaccia or simply as a dip. In the autumn, three more infused oils arrive – basil, garlic and white truffle.
Adoption costs only £29 per quarter, but if you don’t feel you’re ready for a full adoption of an olive tree, you can foster one for a fixed term. Click here to find out more!
In the meantime, here’s my sweet potato and chilli soup recipe. If you’re wanting to cook with sweet potato and my soup isn’t quite what you’re looking for, you might like Claire’s Crispy Sweet Potato-topped Fish Pie recipe, Kavey’s Sweet Potato Dauphinoise with Caramelised Red Onion Chutney, Rebecca’s Healthy Sweet Potato Pancakes, Katherine’s Easy Sweet Potato Gnocchi with a Creamy Spinach Sauce or Grace’s Whole Roast Sweet Potato Mash. Why not try Cathy’s Aubergine, Mushroom and Sweet Potato Curry, Jemma’s Lentil & Feta Ribbon Salad with Ras el Hanout Sweet Potatoes, Laura’s Oven-baked Chorizo with Sweet Potatoes and Chickpeas, Andrea’s Baked Veggie Sweet Potato Fritters, Bintu’s Instant Pot Sweet Potatoes, Choclette’s Cauliflower Rice and Jerk Sweet Potatoes in Coconut, Diana’s Creamy Roasted Sweet Potato and Carrot Soup or Helen’s Sticky Baked Sweet Potatoes & Aubergines with Soy, Maple, Garlic & Ginger.
Are you a fan of sweet potatoes like me? How do you cook with them? Let me know in the comments!
Quick & Easy Sweet Potato and Chilli Soup Recipe
- 15 grams butter
- 1 large brown onion coarsely chopped
- 3 garlic cloves crushed
- 1 large pinch chilli flakes plus extra to garnish
- 750 grams sweet potato peeled and coarsely chopped weight
- 750 ml vegetable stock (I use a Knorr stock pot)
- Shetland sea salt to taste
- freshly ground black pepper to taste
- 4 tbsp chilli infused olive oil to garnish
- 2 tbsp fresh parsley to garnish
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- Heat butter in a large soup pan and gently saute the onion, garlic and chilli flakes until soft, about eight minutes.
- Add the sweet potato and vegetable stock and bring to a simmer. Simmer gently 15 minutes, until the potatoes are softened.
- Puree until smooth, season to taste and divide between four soup bowls.
- Garnish with extra chilli flakes, to taste, and a swirl of chilli-infused olive oil. Finish with a sprinkling of fresh parsley.
POMORA FLAVOURED OLIVE OIL GIVEAWAY
Pomora have kindly offered my UK readers the chance to win a shipment of 3 x 250 ml flavoured olive oils worth £39! To enter, simply fill out the Rafflecopter entry form below!
HOW TO ENTER
For your chance to win a shipment of 3 x 250 ml flavoured olive oils worth £39 enter using the Rafflecopter form below. Come back and tweet about the giveaway every day for more chances to win!
TERMS & CONDITIONS
This giveaway is open to UK entries only. Entrants must be age 18 or over. The winner will need to respond within 28 days of being contacted; failure to do this may result in another winner being selected.
The prize is offered and provided by Pomora. The prize is to win a shipment of 3 x 250 ml flavoured olive oils worth £39. There is no cash alternative and the prize is not transferable.
There is no entry fee and no purchase is necessary to enter this giveaway. The promoter (Elizabeth’s Kitchen Diary) reserves the right to cancel or amend the giveaway and these terms and conditions without notice.
Entry into our giveaways will be deemed as acceptance of these terms and conditions.
If you need some help using Rafflecopter, here’s a quick clip to show you how. Rafflecopter will pick the winner at random from all the entries received.
Closing date is midnight (that’s 00:00 hours, 12 am on Sunday night/Monday morning) on Monday 9 April 2018 (GMT) and the winner will be announced shortly afterwards.
Have you made this recipe?
This is not a paid post, although Elizabeth’s Kitchen Diary does receive regular quarterly shipments of olive oil. Thank you for supporting the brands who make it possible for me to do what I love: mess up my kitchen and share recipe stories.