Sweet potato soup with ginger and chilli

I love soup! Especially this time of year. And this is so simple to make. This time I used chicken stock when I made it as I had some leftover chicken at home that I thought would make a great addition. But this soup is really yummy in its own.

Here’s what you need (this is enough for about 2 lunches)

1 onion

Fresh ginger, about 5 cm

A pinch of dried chilli flakes

2 big sweet potatoes, about 500 grams

500 ml vegetable or chicken stock

Salt and pepper to taste

Chop the onion. Heat a bit of butter in a saucepan, add the onion and fry at low-medium heat until soft and lightly brown. This takes a few minutes, so in the meantime you can peel and cut the ginger and sweet potatoes.

When the onion is soft, increase the heat slightly then add the ginger, chili flakes and sweet potatoes.

Fry for a minute or two, stir from time to time to make sure it didn’t burn. Add salt and pepper.

Add the stock and bring to boil. Once boiling, reduce the heat and cover with a lid. Keep simmering until the sweet potatoes are soft.

Remove from heat and liquidise the soup using a blender/ liquidiser. If you find it’s too thick, you can add some more water. Season with more salt and pepper if needed.

If you have some leftover chicken or fish, you can add it at this stage. Or maybe some fresh spinach?

I like to top the soup with some crème fraiche and toasted almonds, but there’s absolutely no need for this.

Serve with a few slices of your favourite bread.

A great lunch for both big and small.