Name: Mexican style sweet potato soup
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 1 bunch spring onion; 1 clove of garlic; ½ red chilli (optional); 1 medium carrot; 2 medium sweet potatoes, peeled; ½ tsp ground Cumin; ½ tsp dried oregano; 1 smoked chilli & tomato stock pot; 1 tsp stock powder; 750 ml water; 1 cup of shredded Cavolo nero or Savoy cabbage; Juice of half a lime or lemon

Mexican style sweet potato soup

3 Dec 2020

by Wholeness

Prep Time

5 minutes

Cook Time

20 minutes

Total Time

25 minutes

Background

Since I’ve discovered smoked chilli & tomato stock pots, I use them regularly for spiced soups and stews. This Mexican style sweet potato soup is perfect on winter days - served with flatbread or tortilla. For a spicy version add a chilli or serve or with chilli flakes. If you add a tin of black beans (drained) you’ll get a nice, hearty stew!

Ingredients

1 bunch spring onion
1 clove of garlic
½ red chilli (optional)
1 medium carrot
2 medium sweet potatoes, peeled
½ tsp ground Cumin
½ tsp dried oregano
1 smoked chilli & tomato stock pot
1 tsp stock powder
750 ml water
1 cup of shredded Cavolo nero or Savoy cabbage
Juice of half a lime or lemon

Instructions

Finely chop the spring onions, garlic and chilli (if used).
Cut the carrot and sweet potatoes into bite-sized chunks.
Heat one spoonful of oil in a saucepan and gently sauté the spring onion for about five minutes, then add the garlic, chilli, carrot and sweet potato pieces. Cook for 5 minutes under cover. Add the cumin, dried oregano and chilli flakes, then stir for 30 seconds.
Add the stock pot and powder, then pour over the water and bring to the boil. Cook for ten minutes, then add the sliced cabbage. Cook for another five minutes or so.
Turn off the heat and stir in the lime juice.
Serve with tortilla or flatbread.