This is a thick and creamy soup, great for the spring time. The sweet potato adds a great sweetness to this dish and this dish is also great for vegetarians.
1 Tablespoon Olive Oil
1 Onion, finely chopped
2 Garlic cloves, crushed
1 Small Red Chilli, deseeded and sliced finely
1.75 Litres Vegetable Stock
2 teaspoons Cumin ground
1 Medium Sweet Potato, diced
450g Can Corn
Heat oil and fry onion for 5mins or until softened, add garlic and chilli and fry for another 2mins. Add 300ml stock and bring to the boil, once boiled turn the heat down and simmer for 10mins. Mix the cumin with a little stock to form a paste and then stir it into the soup. Add the diced potato and simmer for 10mins, season and stir again. Add pepper to taste, corn and remaining stock and simmer for 10mins. Process half the soup until smooth and then stir into the chunky soup. Serve Hot.
Note: you can process it all if you want a smooth soup
Mum of 2, Wife of a Fifo worker and lover of delicious, creative food.