Sweet potato and chilli soup

Posted by adm On February - 24 - 2012

How to cook Sweet potato and chilli soup


  • 1 tablespoon olive oil
  • 1 large brown onion, shredded
  • 2 garlic cloves, humbled
  • 1 small red chilly, sliced
  • 1kg orange sweet tater, raw, sliced
  • 2 cups vegetable strain
  • chopped fresh flat-leaf parsley leaves and thinly sliced red chilly, to dish

How to:

  • Heat oil in a saucepan over medium-high passion. Add onion and ail. Prepare, stirring, for 3 minutes or until subdued. Add chilly. Ready, stirring, for 1 minute or until fragrant.

  • Add spud, stock and 2 cups cold weewee. Bring to the moil. Reduce heat to low. Simmer, stirring, for 10 to 15 minutes or until bid. Season with salt and peppercorn. Remove from heating. Process until quiet. Return to pan. Cook for 5 minutes or until heated through. Ladle into bowls. Top with parsley and sliced chilly. Help.

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