Live Better
 
 

Chipotle sweet potato soup with black bean salsa

This spicy, fragrant sweet potato soup will banish any thought of the winter chills.

Ingredients

For the soup














For the salsa








What to do

Note: When it comes to pureeing the soup you have two choices:

Use a stick blender to puree the soup right in the pot; or

Cool soup to room temperature and blend in batches in your blender.

1. Peel sweet potato and dice into 2 cm cubes. Peel and dice onion.

2. Heat olive oil in a large saucepan or small stock pot over a medium heat. Add crushed garlic, diced onion, cumin, and coriander. Sauté until onion is transparent and spices are fragrant.

3. Add sweet potato and stir until the cubes are well incorporated and coated with spices and garlic.

4. Dissolve vegetable stock in 3 cups of the hot water. Add to sauce pan. The stock should just cover the sweet potato. If required, add up to an extra cup of water.

5. Stir in chili in adobo (or Mexican chili sauce) and tomato paste.

6. Turn heat up to high and bring to the boil. Once the liquid is boiling reduce to a simmer, cover and cook until the sweet potato cubes are tender when pierced with a fork. This should take about 30 minutes. While soup is cooking, make salsa. (See below for instructions)

7. Add the lime juice, stir well.

8. Remove soup from the heat and puree (see note about pureeing!)

9. Return pureed soup to pot and place on a low heat. Stir in milk and heat until gently bubbling.

10. Ladle soup into bowls, top with a generous dollop of black bean salsa.

Salsa

1. Place well rinsed black beans into a small bowl.

2. Peel and dice avocado. Add to bowl.

3. Thinly slice white and light green parts of spring onions and add to bowl.

4. Gently stir in lime juice, salt, and pepper.

Leftovers will keep for up to 2 days stored in an airtight container in the fridge

Recommended Reading

Australia’s cheap city eats

Cheap and cheerful eats that don't skimp on flavour

Read more

Gluten intolerance or coeliac disease: which is it?

Exploring the difference between the two conditions

Read more

How to combat office cake culture

Is your workplace too sweet?

Read more

Apricot and coconut bliss balls recipe

A quick and easy treat sweetened with natural sugars.

Read more

Smashed avocado with sweet persimmon recipe

A super simple take on a Sunday brunch classic.

Read more

What I’ve learnt as a nutrition student

Building better habits every day with nutrition science.

Read more

Rainbow salad recipe

A beautiful salad to brighten your day.

Read more