MEXICAN SWEET POTATO SOUP
A simple vegetarian soup flavoured with spicy chipotle chilli paste and served with coriander and crème fraîche
Provided by Good Food team
Categories Lunch, Soup, Starter
Time 30m
Number Of Ingredients 6
Steps:
- Boil the kettle. Heat the vegetable oil in a large saucepan and fry the onion until just soft, about 4-5 mins. Stir in the chipotle paste and cook for 1 min more.
- Dissolve the stock cube in 1.2 litres boiling water from the kettle, and add to the pan along with the sweet potato. Bring to the boil, then simmer, covered, until the sweet potato is soft, about 10 mins. Whizz with a stick blender until smooth.
- Ladle the soup into bowls and serve with a dollop of crème fraîche, a scattering of coriander leaves and some crusty bread rolls.
Nutrition Facts : Calories 221 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 13 grams sugar, Fiber 7 grams fiber, Protein 3 grams protein, Sodium 1 milligram of sodium
MEXICAN CHORIZO AND SWEET POTATO SOUP
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F. Toss the tortilla strips with 1 tablespoon vegetable oil on a baking sheet, spread in a single layer and bake until crisp and golden, 12 to 15 minutes. Season with salt and set aside. Meanwhile, heat the remaining 1 tablespoon vegetable oil in a large pot over medium-high heat. Add the chorizo and cumin and cook, breaking up the meat with a wooden spoon, until browned, about 4 minutes. Add the sweet potato, chicken broth, tomatoes and 1 cup water and bring to a boil. Reduce the heat to maintain a simmer and cook until the sweet potato is tender, 10 to 15 minutes. Stir in the spinach and lime juice and season with salt. Divide among bowls and top with the tortilla strips, cilantro and avocado.
- Photograph by Christopher Testani
Nutrition Facts : Calories 582, Fat 27 grams, SaturatedFat 5 grams, Cholesterol 101 milligrams, Sodium 840 milligrams, Carbohydrate 51 grams, Fiber 9 grams, Protein 36 grams
SWEET POTATO, SPINACH AND MEXICAN CHORIZO SOUP
A pot of soup steaming away on the stove is a great way to chase away the chill. You can substitute any other kind of fresh sausage for the chorizo in this soup, like a spicy Italian sausage or even breakfast sausage, although you might want to spice the broth up with some red chile flakes if you use a mild one. This soup comes together quickly once you brown the sausage-basically just put everything in the pot and let the heat do its magic. A generous amount of chopped cilantro at the end adds amazing flavor.
Provided by Alejandra Ramos
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a large pot over medium heat and cook the onions, stirring, until translucent. Add the chorizo and cook until browned. Add the paprika, sweet potatoes and tomato paste and stir until everything is coated. Add the chicken broth, raise the heat, and bring to a boil. Lower the heat and simmer, uncovered, until the potatoes are tender, about 20 minutes.
- Stir in the spinach and cilantro and cook for an additional minute. Stir in the lime juice, season to taste with salt and pepper and serve.
FIESTA SWEET POTATO SOUP
A black bean puree is mixed with chunky sweet potatoes and kissed with some lime at the end. A mixture of Mexican flavors that will have you coming back for more.
Provided by Chef Mo
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Combine vegetable broth and sweet potatoes in a pot over medium-high heat. Bring to a boil and cook until sweet potatoes are softened, about 7 minutes.
- Meanwhile, combine black beans and picante sauce in a blender; blend until smooth.
- Add the black bean mixture and roasted red peppers to the soup. Reduce heat. Add cilantro, smoked paprika, and lime juice. Stir soup and cook until heated through, 5 to 7 minutes.
Nutrition Facts : Calories 174.2 calories, Carbohydrate 38.5 g, Fat 1 g, Fiber 8 g, Protein 6.4 g, SaturatedFat 0.1 g, Sodium 946.4 mg, Sugar 9.4 g
SWEET POTATO-GARLIC SOUP WITH CHILE OIL
This silky-smooth sweet potato soup features the deep flavor of roasted garlic and a splendid dose of garlicky, Sichuan peppercorn chile oil, which delivers heat and a tingling sensation with every spoonful. Roasting the sweet potatoes at a high temperature does a few things in this recipe: First, it develops the sweet potato's flavors, and second, it softens the tubers, yielding a smooth texture. Serve this soup with thick slices of buttered, toasted bread to sop it up.
Provided by Nik Sharma
Categories dinner, lunch, weekday, soups and stews, main course
Time 40m
Yield 3 to 4 servings
Number Of Ingredients 13
Steps:
- Heat oven to 400 degrees. Remove some of the excess paper from the head of garlic, leaving the bulb intact. Rub the bulb with 2 teaspoons oil and place it in the center of a rimmed baking sheet.
- In a large bowl, toss the sweet potatoes, onion and cumin seeds with the remaining 2 tablespoons olive oil. Spread them in a single layer on the baking sheet and roast until the sweet potatoes are slightly caramelized and tender and the garlic has softened, about 25 minutes. Remove from the oven and let rest until the vegetables are cool enough to handle, about 8 minutes.
- While the vegetables roast, prepare the chile oil: In a small saucepan over medium, heat the neutral oil, taking care not to burn it. (Measure the oil's temperature with a thermometer; it should read about 325 degrees. You could also test the temperature with a Sichuan peppercorn: It should sizzle when tossed in.)
- Once the oil is hot, remove it from the heat, add the red-pepper flakes, garlic and Sichuan peppercorns. Cover with a lid and let steep for at least 20 minutes. (The oil can be prepared a day ahead of time and stored in an airtight container in the refrigerator for up to 1 week.)
- Transfer the cooked sweet potato mixture to a blender. Squeeze the softened garlic pulp out of the cloves and add the pulp to the blender. Add 1/4 cup stock to the baking sheet and scrape off any bits that have stuck to the pan. Add the stock and bits to the blender. Add the remaining stock, the black pepper and turmeric to the blender and purée on high speed until smooth and creamy. Taste and add salt as needed. Transfer the soup to a medium saucepan and rewarm over low as needed.
- Divide the soup among bowls. Give the chile oil a stir and drizzle the soup with a generous tablespoon or two. Serve immediately.
MEXICAN-INSPIRED SWEET POTATO HASH
This is a hearty sweet potato hash side dish. I serve it with tacos, but it goes well with most meats.
Provided by Tsstyeh
Time 50m
Yield 6
Number Of Ingredients 12
Steps:
- Heat 4 tablespoons olive oil in a skillet over medium heat. Add sweet potatoes, carrots, bell pepper, and onion; cook, stirring occasionally, until tender, about 20 minutes. Add garlic and continue cooking until vegetables have accumulated browned bits on them, about 5 minutes more.
- Stir black beans, corn, cinnamon, chipotle pepper, paprika, and cumin into the skillet. Mix thoroughly and reduce heat to medium-low, adding another tablespoon olive oil if mixture is dry. Cook for another 5 minutes before serving.
Nutrition Facts : Calories 229.8 calories, Carbohydrate 33 g, Fat 9.6 g, Fiber 7.3 g, Protein 5.1 g, SaturatedFat 1.3 g, Sodium 218.9 mg, Sugar 6.7 g
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