Hey everyone, it’s Louise, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, 'v' sweet potato and chilli soup. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
The Best New And Exclusive Varieties For Your Gardens! In a saucepan over a medium heat, warm the oil before adding the onion, garlic and red chilli. Once you have softened the onion and garlic, add the stock and sweet potatoes. Heat the oil in a large saucepan.
'V' Sweet potato and chilli soup is one of the most favored of recent trending meals in the world. It’s simple, it is fast, it tastes yummy. It is appreciated by millions daily. They are nice and they look wonderful. 'V' Sweet potato and chilli soup is something that I’ve loved my entire life.
To get started with this recipe, we must prepare a few components. You can have 'v' sweet potato and chilli soup using 5 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make 'V' Sweet potato and chilli soup:
- Take 4 sweet potatoes
- Make ready 1 large onion
- Make ready 1 small red or green chili
- Take 3 chicken stock cubes
- Get 1 tin coconut milk
Instructions Heat butter in a large soup pan and gently saute the onion, garlic and chilli flakes until soft, about eight minutes. Add the sweet potato and vegetable stock and bring to a simmer. Over a medium heat, fry the onions until translucent. Add the chilli and garlic, frying for a few seconds before adding the sweet potato.
Instructions to make 'V' Sweet potato and chilli soup:
- peel and chop up potatoes. …chop up chili finely and add to sweet potatoes cover with boiling water to about an inch above potatoes add chicken stock cubes..boil all together until potatoes are soft.
- meanwhile chop onions it small pieces….add some butter to frying pan enough to fry onion until soft and transparent.
- when potatoes are cooked add the onion and using a blender mix well…at this stage it will start to thicken just add a little more boiling water to thin down slightly
- return to heat and add the tin of coconut milk and stir together
- serve in a bowl and sprinkle some parsley on top…and serve with crusty bread
Over a medium heat, fry the onions until translucent. Add the chilli and garlic, frying for a few seconds before adding the sweet potato. Pour in the vegetable stock and bring to a boil. Remove from the heat, allow to cool slightly, then blend until smooth, using an electric hand blender. Heat the oil in a large, lidded saucepan over a medium-high heat.
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