Easy peasy sweet potato, chilli and lime soup
I love the combination of chilli and lime, and this incredibly easy, thick, smooth soup ticks the boxes for a good go to weekend lunch with some crusty bread, or freezes well into portions to take to work to chuck in the microwave for lunch.
For the spice, I just use one birds eye chilli - you just need a bit of heat not something to rip your head off, red or green is fine, or you could use chilli flakes to taste. Don't worry about neatly chopping the veg - it's all getting blitzed anyway. You could save a little of the lime zest to garnish, and maybe some chilli flakes, or if you were feeling creative, a drizzle of chilli oil, especially if you were eating with some nice fresh bread. This recipe makes 4 generous portions.
1 medium onion, roughly chopped
3 big garlic cloves, chopped
1 chilli, chopped
1tbsp coconut oil
750g sweet potato peeled and cut into chunks
1 litre veg stock
Salt and black pepper to taste
Melt the coconut oil in a large pan and add the onions, garlic and chilli. Cook on a medium heat for a good 5 minutes, stirring occasionally, until starting to soften and just change colour.
Add the sweet potato to the pan with the stock and bring to the boil, cover and turn down to a simmer for 20 minutes, or until the sweet potato is soft.
Finely grate the zest from the lime, and cut in half and squeeze out all the juice
Blitz in the pan with a stick blender, season to taste with salt and pepper and add the lime juice and zest, mix and serve