potatoes are a great source of vitamin C - vital for keeping our immune systems in top condition, as well as vitamin A, which is good for our skin. This soup is spiced up with chipotle chilli paste for extra warmth.
2 tbsp olive oil
quarter tsp of chipotle chilli paste
2 garlic cloves, chopped
1 medium onion, peeled and chopped
400g sweet potatoes, peeled and roughly diced
400ml vegetable stock
salt and pepper
single cream and chopped parsley, to serve
Heat the olive oil in a medium-sized saucepan and gently fry the onion and garlic with a pinch of sea salt, until softened. Stir in the chipotle chilli paste and the diced sweet potato. Fry gently for two more minutes. Next, pour in the stock and leave to bubble for about 10-15 minutes or until the sweet potato is tender. Blend until smooth and season with salt and black pepper. Serve hot, with a swirl of single cream and chopped parsley.