Corn and Sweet Potato Soup

By arnoldh

Ingredients

• 1 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 1 small red chili, seeded and finely chopped
• 7 1/2 cups vegetable stock
• 2 tsp ground cumin
• 1 medium sweet potato, diced
• 1/2 red bell pepper, finely chopped
• 1 lb corn kernels
• Salt & ground pepper
• lime wedges, to serve

Details

Servings 6

Preparation

Step 1

1. Heat the oil and fry the onion for 5 minutes until softened. Add the garlic and chili and fry for another 2 minutes.
2. In the same pan, add 1 1/4 cups vegetable stock. Bring to a boil and simmer for 10 minutes.
3. Mix the cumin with a little stock to form a paste and then stir into the soup. Add the diced sweet potato, stir and simmer for 10 minutes. Season and stir again.
4. Add the pepper, corn and remaining stock and simmer for 10 minutes. Process half of the soup until smooth and then stir into the chunky soup. Season and serve with lime wedges for squeezing over.