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Quick & Easy Sweet Potato and Chilli Soup Recipe
A simple, quick and easy sweet potato and chilli soup ready in less than 30 minutes. Drizzle with a swirl of chilli-infused olive oil for an extra spicy kick.
Prep Time
5
minutes
mins
Cook Time
20
minutes
mins
Total Time
25
minutes
mins
Servings:
4
servings
Calories:
323
kcal
Author:
Elizabeth
Ingredients
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
Instructions
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.
Nutrition
Calories:
323
kcal
|
Carbohydrates:
41
g
|
Protein:
3
g
|
Fat:
17
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
11
g
|
Cholesterol:
8
mg
|
Sodium:
292
mg
|
Potassium:
706
mg
|
Fiber:
6
g
|
Sugar:
9
g
|
Vitamin A:
27250
IU
|
Vitamin C:
10.7
mg
|
Calcium:
70
mg
|
Iron:
1.1
mg