Sweet Potato Chilli Chowder

Hello! I am So from SOBODYUK. I am a gym bunny, healthy food blogger & a geeky scientist! These days my lab is the kitchen! I love creating delicious, healthy, wholefood, clean-eating, nutrition-dense recipes to maximise performance & health. My recipes include paleo, low carb, vegan, vegetarian, gluten free.

This soup is a family favourite. It is healthy, easy and quick to make, delicious, satisfying and freezes well too. I love making extra to take for lunch for the working week.

SO MAN

www.sobody.co.uk

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Ingredients

1/2 tbsp coconut oil
2 medium red onion, finely diced
3 litres vegetable stock
2 large red peppers, finely sliced into 2 cm bite-size slices
1-2 red chillies sliced finely (depending how hot you like your soup! Reserve a few slices for the garnish)
Optional: 2 tbsp Pulsin protein powder (soya or pea varieties work well), 1 tbsp milled chia seeds
To garnish: freshly chopped parsley and a few slices of red chilli
2 cloves of garlic, crushed
5 large sweet potatoes (approx. 1kg), roughly chopped into 2-2.5cm chunks
200g sweet corn kernels
4 spring onions, finely sliced. Reserve some for the garnish
3 tbsp cashew cream or coconut cream. Alternatively, 30g of silken tofu.
Salt and pepper to taste

This soup is a family favourite. It is healthy, easy and quick to make, delicious, satisfying and freezes well too. I love making extra to take for lunch for the working week.

SO MAN

www.sobody.co.uk

Method

In a deep-bottomed pot, melt the coconut oil. Add the crushed garlic, chopped onions and sweet potato chunks and sauté for 5 mins.

Add the stock and bring to the boil.

Simmer the soup for approx. 13 mins until the vegetables are all soft (you can check this by poking a fork through a couple of the sweet potato chunks).

Remove from the heat. If using silken tofu or protein powder add this now and blend to make a creamy soup. (A hand-blender is great for this!)

Return the blended soup to the hob and on a low heat stir in the sweet corn, sliced peppers, most of the chopped chilli and spring onions. Stir for about 3-4 mins until cooked through.