Sweet potato and chilli soup

A touch of chilli adds a fiery twist to this creamy sweet potato soup.

Heat oil in a saucepan over medium-high heat. Add onion and garlic. Cook, stirring, for 3 minutes or until soft. Add chilli. Cook, stirring, for 1 minute or until fragrant.
Add potato, stock and 2 cups cold water. Bring to the boil. Reduce heat to low. Simmer, stirring, for 10 to 15 minutes or until tender. Season with salt and pepper. Remove from heat. Process until smooth. Return to pan. Cook for 5 minutes or until heated through. Ladle into bowls. Top with parsley and sliced chilli. Serve.

Source

1 tbsp olive oil

1 large brown onion, chopped

2 garlic cloves, crushed

1 small red chilli, chopped

1kg orange sweet potato, peeled, chopped

2 cups vegetable stock

chopped fresh flat-leaf parsley leaves and thinly sliced red chilli, to serve

Mixing Bowl Set

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