Rileys Sweet Potato And Chilli Soup Food
SWEET POTATO & ROSEMARY SOUP WITH GARLIC TOASTS
This rustic soup is super-quick and cheap to make, but full of flavour
Provided by Good Food team
Categories Lunch, Soup
Time 30m
Number Of Ingredients 7
Steps:
- Heat the oil in a large saucepan, then fry the onion until soft. Crush 2 garlic cloves, add to the onion, then fry for 1 min more. Stir in the sweet potato, then cover with the stock and bring to the boil. Strip the leaves from one of the rosemary sprigs, then add to the pan. Simmer for 10 mins until the potato is soft.
- Meanwhile, heat oven to 200C/ fan 180C/gas 6. Place the bread on a baking sheet, then brush with olive oil. Slice the remaining garlic clove in half, then rub the cut side over the bread along with the leaves from the second rosemary sprig. Season, then bake for 10 mins until crisp and golden.
- Use a hand blender to roughly purée the soup, adding a splash of hot water if it seems too thick. Season well, then pour into warmed bowls and serve with the toasts.
Nutrition Facts : Calories 458 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 84 grams carbohydrates, Sugar 15 grams sugar, Protein 20 grams protein, Sodium 2.49 milligram of sodium
SWEET POTATO & CHILI SOUP
Make and share this Sweet Potato & Chili Soup recipe from Food.com.
Provided by CulinaryQueen
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat the oil in a large saucepan and fry the onions and garlic until soft and golden.
- Stir in the chilies, sweet potatoes and carrots. Add stock.
- Cover and bring to a boil. Simmer for 20 minutes or until all veggies are tender.
- Puree the soup, in batches if necessary, then return to the pan. Season and if necessary, add a bit of water to adjust the consistency.
- Serve with crusty bread.
Nutrition Facts : Calories 230.3, Fat 2.8, SaturatedFat 0.4, Sodium 182.5, Carbohydrate 49.4, Fiber 9.4, Sugar 16.2, Protein 4.4
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