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Spiced sweet potato soup

Most soups and stews need some sort of stock (or broth), which can be home-made but it’s more convenient to use shop-bought products in powder or cube forms. Recently the supermarkets have started to sell “fresh” stocks as well as stock pots. I thought I'd try out a new stock pot by Knorr, called “smoked chilli and tomato”.  I made this spiced sweet potato soup that turned out really delicious and rather filling!  
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Mexican
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 leek
  • 2 small carrots
  • 2 medium sweet potatoes peeled
  • 100 g green peas
  • 1 cup shredded curly kale or Cavolo nero
  • 1 clove of garlic
  • 1 handful of coriander or parsley leaves
  • Dash of lime juice
  • 500 mL water
  • 1 smoked chilli and tomato Stock pot
  • 100 ml passata
  • Salt and pepper

Method
 

  1. Finely slice the leek, then gently sauté in one Tbsp of oil.
  2. Meanwhile, cut the carrots and sweet potatoes into bite-size chunks. Add this to the leek and stir for a couple of minutes, then pour over 500 mL of boiling water and add the stock pot. Add the Passata as well. Bring to the boil and cook for about 10 to 15 minutes until the vegetables are tender.
  3. Add the shredded cabbage and peas and cook for a further five minutes.
  4. Meanwhile, grate the garlic and finely chop the coriander leaves.
  5. When the vegetables are cooked, turn off the heat, then add the garlic and coriander.
  6. Serve the soup with a dash of lime or lemon juice.