Chipotle sweet potato soup & pink pickled onions
Laughably easy
Soph here,
This is Adam’s recipe and he will chat through it all along with our usual musings but first an insight into our marriage. I’m here reading through the recipe, double checking the amounts, asking questions like is that the correct amount of sour cream, isn’t it just to serve?
Adam (in a jestful tone of course) ‘As the soup guru, and having told you before, where you CLEARLY didn’t listen - blitzing dairy into soup is the secret to making it extra creamy’
Alright ‘soup guru’ it’s over to you. LOL.
Ad here! You leave your laptop open for 5 minutes….
So you’ve probably established it’s a soup this week!
Not many people know but i actually grew up in Scotland until I was 9 and to those that know the Scottish are pretty obsessive about their soup. Growing up there was usually a pot of soup or stock (for soup) bubbling away on the hob. If you ever came in hungry from football and dinner was still miles off a plate of soup was always the answer!
This one is the perfect WFH lunch - you can roast off the sweet potato and onion miles ahead of time -then when you’re ready just fry off the garlic, scrape the roasted veg in and bubble for a few short mins with some stock. Winner.
It’s all about the extras here TBH, zingy pickled onions and jarred sliced jalapenos, creamy feta and soured cream and CRUNCH of salted tortilla chips. The soups good on its own but its mega with all these bits added. Go on, next time you’re WFH treat yourself and make this.
And we’re nearly at the end of February! When did that happen?! We’ve been our usual busy selves, doing recipe development for a very exciting project we’re hoping to tell you about soon! We’ve also been writing and shooting a book for a famous London breakfast restaurant(s), which we’ve been loving!
Soph was also credited as one of the brains (tongues?!) behind the new Bold Bean Baked Beans you can get in Sainsburys and the like - we fully agree they’re banging! Here’s a link to the instagram vid here.
Chipotle sweet potato soup & pink pickled onions
Serves 2
Takes 50 minutes
1 red onion
500g sweet potatoes (about 2)
4 tbsp extra-virgin olive oil
2 tsp chipotle paste
1 lime
4 garlic cloves
1 tbsp cumin seeds
750ml vegetable or chicken stock
a handful coriander
150ml soured cream, plus extra to serve
100g feta
sliced pickled jalapenos, to serve
salted tortilla chips, to serve
Heat the oven to 200C/180C fan. Cut half the onion into chunky pieces and thinly slice the other half. Scrape the roughly chopped into a roasting tin and the sliced into a bowl. Peel and dice the sweet potato into roughly inch pieces and add to the roasting tin with the chopped onion. Spoon on the chipotle paste, drizzle over 2 tbsp of the oil and season really well. Put into the oven for 35 minutes, tossing halfway until everything is soft and charred.
Squeeze the juice of 1/2 the lime over the sliced onion with a pinch of salt and scrunch with your hand to soften. Leave to marinate.
Thinly slice the garlic and add to a saucepan or high sided frying pan with the cumin seeds and remaining olive oil. Put over a medium heat and cook for 2-3 minutes until the garlic has softened and smells amazing, but hasn’t darkened at all.
Scrape in all the roasted veg, then pour in the stock. Bring to the boil, turn down to a simmer and bubble for 5 minutes.
Tear in the stalks of the coriander add 4 tbsp of the sour cream and use a hand blender to whizz until smooth. Season to taste, reheat.
Divide between 2 bowls and top with some crumbled feta, coriander leaves, a drizzle more sour cream, the pickled onions, some jalapenos, a wedge of lime and the tortilla chips for dipping and munching.
