A simple vegetarian soup flavoured with spicy chipotle chilli paste and served with coriander and crème fraîche
Prep:15 mins
Serves 4
1 tbsp vegetable oil1 onion, finely chopped1 tbsp chipotle paste1 vegetable stock cube750g sweet potato, peeled and gratedhalf-fat crème fraîche, coriander leaves and 4 crusty bread rolls, to serve
STEP 1Boil the kettle. Heat the vegetable oil in a large saucepan and fry the onion until just soft, about 4-5 mins. Stir in the chipotle paste and cook for 1 min more.STEP 2Dissolve the stock cube in 1.2 litres boiling water from the kettle, and add to the pan along with the sweet potato. Bring to the boil, then simmer, covered, until the sweet potato is soft, about 10 mins. Whizz with a stick blender until smooth.STEP 3Ladle the soup into bowls and serve with a dollop of crème fraîche, a scattering of coriander leaves and some crusty bread rolls.
