Vegan
Mexican-inspired sweet potato soup recipe
Indulge in a delicious sweet potato soup recipe that comes with a warming kick. We’ve added a pop of taco seasoning here to give this recipe a Mexican-inspired flavour that’s sure to warm any chilly afternoon.
Sweet potatoes are helpful for supporting our wellbeing. Not only do they contain a good amount of fibre, sweet potatoes are also an excellent source of vitamin A. Vitamin A can help to support our immune system, protecting us against illness and infection. It’s also helpful for supporting our vision, as well as keeping our skin healthy.
For a real Mexican feel, serve this sweet potato soup recipe with a dollop of guacamole. Despite being nearly 30% plant fat, avocados contain no cholesterol and the vast majority of the fat is the monounsaturated kind. This healthier fat is also found in rapeseed and olive oils. It’s essential for the maintenance of our cells, as well as helping to reduce the ‘bad’ form of cholesterol.
We also love to enjoy a slice of crusty sourdough alongside soup recipes – it’s the perfect accompaniment. Sourdough is naturally fermented, meaning the tough outer shell of the grain is broken down before we eat it. This makes it easier to absorb and is gentler on our gut. Discover more gut-friendly foods in the Liz Earle Wellbeing Good Gut Box.
Discover more delicious soup recipes
Ingredients
- 1.5 litre vegetable stock
- 1 onion, chopped
- 2 red peppers, chopped
- 2 sweet potatoes, peeled and chopped
- 1 tbsp taco seasoning
For the taco seasoning
- 3 tbsp mild chili powder
- 3 tsp cumin
- 2 tsp hot paprika
- 2 tsp onion salt
- 1 tsp garlic powder
- 1 tsp oregano
- 1 tsp chili flakes
Method
- Premix the taco seasoning, storing in a jar.
- Bring vegetable stock to boil over a high heat.
- Add the onion, peppers, sweet potatoes and seasoning and bring back to the boil.
- Simmer for 20 minutes then remove from the heat and allow to cool slightly before blending.
- Serve with a dollop guacamole.
