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Mexican style sweet potato soup

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!
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 25 minutes
Servings: 4 people
Cuisine: Tex-Mex
Calories: 1234
Ingredients Method

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

Method
 

  1. Finely chop the spring onions, garlic and chilli (if used).
  2. Cut the carrot and sweet potatoes into bite-sized chunks.
  3. 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.
  4. 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.
  5. Turn off the heat and stir in the lime juice.
  6. Serve with tortilla or flatbread.