Chipotle Spiced Sweet Potato and Bean Soup
with Sweetcorn, Soured Cream and Tortilla Dippers
Our Chipotle Spiced Sweet Potato and Bean Soup is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
150
Sweetcorn
2
Garlic Clove
1
Sweet Potato
1
Red Kidney Beans
20
Chipotle Paste
1
Tomato Passata
10
Vegetable Stock Paste
(Contains Celery)
4
Plain Taco Tortillas
(Contains Cereals containing gluten)
100
Greek Style Salad Cheese
(Contains Milk)
75
Soured Cream
(Contains Milk)
Not included in your delivery
20
Butter
1.5
Sugar
200
Water for the Soup
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Drain the sweetcorn in a sieve. Peel and grate the garlic (or use a garlic press).
Cut the sweet potato into small 1cm chunks (no need to peel) and pop them onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden and tender, 16-18 mins. Turn halfway through.
Meanwhile, melt the butter (see pantry for amount) in a large saucepan on medium heat.
Once the pan is hot, add the sweetcorn and fry until golden, 2-3 mins.
In the meantime, pop half the kidney beans and all their liquid into a medium bowl and mash with a potato masher.
Once the corn is golden, add the chipotle paste and garlic. Stir-fry for 1 min.
Stir in the passata, vegetable stock paste, kidney beans (whole and mashed), sugar and water for the soup (see pantry for both amounts).
Bring to the boil, then lower the heat and simmer until thickened, 5-7 mins. Stir occasionally.
Meanwhile, cut each tortilla (2 per person) into 8 triangles (use scissors if easier).
Place on another large baking tray in a single layer and drizzle with oil. Season with salt and pepper. TIP: Use two baking trays if necessary.
Bake on the middle shelf in the oven until lightly golden brown and crisp, 5-7 mins. TIP: Keep an eye on them to make sure they colour evenly.
While everything cooks, crumble the Greek style salad cheese into small pieces.
Once roasted, stir the sweet potato through the soup. Season with salt and pepper, then remove from the heat.
Share your chipotle sweet potato soup between your bowls. Drizzle with the soured cream and gently swirl it into the soup if you'd like.
Sprinkle over the cheese to finish and serve your tortilla dippers alongside.
Enjoy!
