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Spicy Sweet Potato And Corn Soup

A warming treat on a chilly evening, this soup will have you warmed through and feeling satisfied without heaviness.

You’ll find it delicious and nutritious because:

Sweet potatoes are not only rich in fibre (which is fabulous for supporting a healthy digestive system and aiding weight management), they are also loaded with beneficial antioxidants.

Sweet potatoes are especially high in beta-carotene, which is the pigment responsible for their orange flesh. Beta carotene is a powerful antioxidant that can help promote healthy vision, improve respiratory health and your skin.

Additionally they are also high in vitamin A which helps stimulate the production of immune cells that fight off disease and infection.

Ingredients

1 tbsp olive oil

100g prosciutto or bacon rashers, cut into strips

1 medium onion, finely chopped

2 garlic cloves, finely chopped

2 celery stalks, finely chopped

½ tsp cayenne pepper

1 tsp turmeric powder

400g can chick peas, drained and rinsed

1 litre natural vegetable or chicken stock

200ml coconut milk

750g sweet potato, peeled and cut into 1cm cubes

2 cups corn kernels (I prefer frozen or fresh from cob)

Method

  1. Heat 1 tbsp olive oil in large pan over medium heat. Cook bacon or prosciutto until golden or starting to go crispy, then drain on paper towel.
  2. Heat remaining olive oil in the pan, then add onion, garlic, celery and cook, stirring, over a medium heat until softened but not browned.
  3. Add spices and cook for approximately 1 minute until fragrant.
  4. Add chickpeas and sweet potato, bring to boil and then simmer simmer over medium heat for 10-15 minutes until sweet potato is tender
  5. Add coconut milk, corn and half the bacon or prosciutto and then simmer for a further 5 minutes.
  6. If happy with “chowder” consistency ladle into bowls and serve topped with sprinkle of remaining crispy prosciutto strips.
  7. If you prefer a smoother soup, blend at conclusion of cooking and then serve.

Additional serving suggestion:

  • Add a dollop of Greek yoghurt or sour cream, roughly cut parsley and the crispy prosciutto strips to further jazz up your soup.

 

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