1.3 kg Sweet potatoes (Approximately 3 potatoes), peeled and roughly chopped into small pieces 2 tablespoons olive oil 2 red onions, peeled and roughly chopped 4 cloves garlic, peeled and finely chopped 1 teaspoon dried cumin 2 teaspoons dried cinnamon 200g Chestnuts, cooked and peeled (Vacuum packed or frozen are ideal), roughly chopped 1.5 litres vegetable or chicken stock Salt and freshly ground black pepper
Garnish Sprigs of parsley, finely chopped
Heat the olive oil in a large saucepan. Sauté the sweet potatoes, red onions, cinnamon, cumin and garlic for 5 minutes. Add the stock. Bring to the boil and simmer for 20 minutes.
Taste and season accordingly. Transfer half of the soup into a liquidiser or food processor and whiz together. Return this to the saucepan and reheat when ready to serve.
To serve the stylish way: Serve the hot soup in warmed bowls with sprigs of parsley.