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Spicy sweet potato soup

Spicy Sweet Potato Soup

There is nothing better than a warm bowl of soup in the winter. This one is packed full of flavour and health benefits. I always serve my soup with a protein source as it is more satiating and keeps you fuller for longer.
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Prep Time10 minutes
Total Time35 minutes
CourseLunch
Keywordsoup
Servings 4
Calories 447kcal

Ingredients
 

For the spicy sweet potato soup

  • 1 tbsp extra virgin olive oil
  • 1 large red onion chopped
  • 1 pepper chopped
  • 1 chilli sliced
  • 6 garlic cloves chopped
  • 2 medium sweet potatoes cubed
  • 2 tsp smoked paprika
  • 2 tsp ground coriander
  • 2 tsp Italian herbs
  • ½ tsp cinnamon
  • 1 tsp cumin seeds
  • 1 litre chicken or veg stock
  • 1 good pinch of salt and pepper
  • 2 tsp honey
  • 1 tbsp natural yogurt

Optional Toppings

  • Mixed nuts and seeds
  • Fresh coriander

For the chicken breast

  • 4 chicken breasts
  • 1 pinch salt
  • 1 tbsp extra virgin olive oil
  • 2 tsp smoked paprika
  • 2 tsp Italian herbs
  • 2 tsp garlic granules
  • 2 tsp onion granules

Instructions
 

For the spicy sweet potato soup

  • Heat a large skillet on a medium-low heat before adding a good drizzle of oil. Throw in the chopped red onion, pepper, chilli and garlic. Sautee for 2-3 minutes until softened.
  • Add the sweet potato followed by the smoked paprika, ground coriander, Italian herbs, cinnamon and cumin seeds. Continuously stir for 2 minutes until fragrant.
  • Pour in the 1 litre of stock and bring to the bubble.
  • Once bubbling, reduce the heat, season with salt, pepper and add 2 tsp of honey. Stir and place the lid on for 25 minutes.
  • Once the sweet potato is soft, add 1 tbsp of natural yogurt and blitz until smooth using a handheld blender.
  • Alternatively, allow to cool then add to a large blender along with 1 tbsp of natural yogurt and blitz until smooth.
  • Serve with protein of choice, mixed seeds and fresh coriander

For the chicken breast

  • Pre heat the oven to fan 200
  • Season the chicken with oil, salt, smoked paprika, Italian herbs, garlic granules, and onion granules.
  • Heat a large skillet on a medium heat before adding the chicken.
  • Pan fry for 2-3 minutes each side.
  • Place the chicken on a parchment lined baking tray and roast in the oven for 12 minutes until the chicken is cooked through.
  • Allow to rest for 5 minutes before slicing and serving with the soup.

Nutrition

Calories: 447kcal | Carbohydrates: 47g | Protein: 35g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 80mg | Sodium: 583mg | Potassium: 1346mg | Fiber: 7g | Sugar: 15g | Vitamin A: 17317IU | Vitamin C: 49mg | Calcium: 130mg | Iron: 4mg
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