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For the soup
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For the salsa
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Chipotle sweet potato soup with black bean salsa
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Serves: 4
Ingredients
Nothing beats using your own fresh produce or materials around the house.
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What to do
Note: When it comes to pureeing the soup you have two choices:
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Use a stick blender to puree the soup right in the pot; or
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Cool soup to room temperature and blend in batches in your blender.
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Peel sweet potato and dice into 2 cm cubes. Peel and dice onion.
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Heat olive oil in a large saucepan or small stock pot over a medium heat. Add crushed garlic, diced onion, cumin, and coriander. Sauté until onion is transparent and spices are fragrant.
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Add sweet potato and stir until the cubes are well incorporated and coated with spices and garlic.
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Dissolve vegetable stock in 3 cups of the hot water. Add to sauce pan. The stock should just cover the sweet potato. If required, add up to an extra cup of water.
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Stir in chili in adobo (or Mexican chili sauce) and tomato paste.
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Turn heat up to high and bring to the boil. Once the liquid is boiling reduce to a simmer, cover and cook until the sweet potato cubes are tender when pierced with a fork. This should take about 30 minutes. While soup is cooking, make salsa. (See below for instructions)
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Salsa
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Place well rinsed black beans into a small bowl.
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Peel and dice avocado. Add to bowl.
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Thinly slice white and light green parts of spring onions and add to bowl.
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Gently stir in lime juice, salt, and pepper.
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Leftovers will keep for up to 2 days stored in an airtight container in the fridge
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