£ittle Cash Kitchen

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Dec 5
Sweet potato and chilli soup
Cost = £1.50 or 75p a portion
This is really quick and easy to make. You will get about 2/3 portions, depending on how greedy you are. I am greedy, so just enough leftover for lunch tomorrow. Here is how:
1 large sweet potato
1 medium onion
1 garlic clove
1/2 red chilli (or a whole depending on how much you want to burn your mouth. Or none at all!)
1 1/2 pints of stock (I would usually use a vegetables stock cube, but I had ran out, so I used a chicken one instead)
25g butter
1 tsp oil
seasoning
Finely chop the onion and garlic.Heat the butter and oil in a large saucepan, and when the butter has melted add the onion. Cook for a couple of minutes and then add the garlic.Whilst they are softening, peel the sweet potato and chop into small chunks.Add to the pan. Stir and cook for a couple of minutes, whilst finely chopping the chilli.Now add the chilli, stock and seasoning.Leave to cook on a medium heat for about 30 minutes, or until the sweet potato is soft, and mushy.Take off heat, and blend if you wish. You could also use a fork to mash up the potato a bit to change the consitency of the soup if you don’t have a food processor or blender. 

Sweet potato and chilli soup

Cost = £1.50 or 75p a portion

This is really quick and easy to make. You will get about 2/3 portions, depending on how greedy you are. I am greedy, so just enough leftover for lunch tomorrow. Here is how:

  • 1 large sweet potato
  • 1 medium onion
  • 1 garlic clove
  • 1/2 red chilli (or a whole depending on how much you want to burn your mouth. Or none at all!)
  • 1 1/2 pints of stock (I would usually use a vegetables stock cube, but I had ran out, so I used a chicken one instead)
  • 25g butter
  • 1 tsp oil
  • seasoning

Finely chop the onion and garlic.
Heat the butter and oil in a large saucepan, and when the butter has melted add the onion. Cook for a couple of minutes and then add the garlic.
Whilst they are softening, peel the sweet potato and chop into small chunks.
Add to the pan.
Stir and cook for a couple of minutes, whilst finely chopping the chilli.
Now add the chilli, stock and seasoning.
Leave to cook on a medium heat for about 30 minutes, or until the sweet potato is soft, and mushy.
Take off heat, and blend if you wish. You could also use a fork to mash up the potato a bit to change the consitency of the soup if you don’t have a food processor or blender.