Spicy sweet potato soup
By Nick Nairn
From Ready Steady Cook
Ingredients
- Β½ sweet potato, peeled, chopped
- 300ml/Β½ pint hot chicken stock (vegetarians can substitute vegetable stock)
- salt and freshly ground black pepper
- pinch dried chilli flakes
- 2 tbsp double cream
- 1 tbsp chopped fresh chives
- olive oil, to garnish
Method
Place the sweet potato, stock, salt and freshly ground black pepper and dried chilli flakes into a saucepan. Bring to the boil and simmer for 10-15 minutes, or until the sweet potato is tender.
Blend using a stick blender.
Pour into a warm serving bowl and top with the double cream. Garnish with the chives and a drizzle of olive oil.
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