Sweet potato and chilli soup

    40 min

    After experimenting with a few different recipes...this happened! The end result was DIVINE. It's warm, thick and full of flavour, also, it's cheap to make. There aren't many ingredients that aren't already found in the household pantry.

    59 people made this

    Serves: 4 

    • 1 tablespoon olive oil
    • 1 onion, chopped
    • 2 to 3 cloves garlic, chopped (or to taste)
    • 1 small red chilli, seeded and chopped
    • 900ml vegetable stock
    • 3 medium sweet potatoes, peeled and cubed
    • salt and black pepper, to taste

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. In a saucepan over a medium heat, warm the oil before adding the onion, garlic and red chilli. Cook and stir until soft and fragrant, about 4 minutes.
    2. Once you have softened the onion and garlic, add the stock and sweet potatoes. Bring to the boil, and then simmer on a medium heat for 10 to 15 minutes until the sweet potato is tender. During this stage, I added a little chilli powder and a few chilli flakes, but I really like chilli. The fresh chilli is enough by itself, but it's down to personal preference. Also, use salt and pepper to season. It should be like a broth of sorts.
    3. When the sweet potato is tender, use a hand blender (or a normal blender) to puree the soup. How smooth you make it, is again personal preference. If needed, return to the heat to warm up then serve!


    This soup is great for the winter, and the contrasting flavours of the sweet potato and chilli are incredible! As noted above, I added other types of chilli, but that is because I am a fan of it. It's a very fragrant soup, and I guess that can be pinned to the garlic. The quantities can be altered for taste, but the main bulk (stock, potato) will serve about 4 people depending on portion size.

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