Ingredients

The following ingredients have 4 Servings
  • 15 grams butter
  • 1 large brown onion (coarsely chopped)
  • 3 garlic cloves (crushed)
  • 1 large pinch chilli flakes (plus extra to garnish)
  • 750 grams sweet potato (peeled and coarsely chopped weight)
  • 750 ml vegetable stock ((I use a Knorr stock pot))
  • Shetland sea salt (to taste)
  • freshly ground black pepper (to taste)
  • 4 tbsp chilli infused olive oil (to garnish)
  • 2 tbsp fresh parsley (to garnish)

Instruction

  • Heat butter in a large soup pan and gently saute the onion, garlic and chilli flakes until soft, about eight minutes.
  • Add the sweet potato and vegetable stock and bring to a simmer. Simmer gently 15 minutes, until the potatoes are softened.
  • Puree until smooth, season to taste and divide between four soup bowls.
  • Garnish with extra chilli flakes, to taste, and a swirl of chilli-infused olive oil. Finish with a sprinkling of fresh parsley.