Sweet Potato, chilli and lime soup
1 tablespoon oil
1 small onion, finely chopped
1-2 red chilli, chopped
2 sweet potatoes, peeled and cut into chunks
zest and juice of 2 limes
1 litre/1 ¾ pint chicken or vegetable stock
salt and freshly ground black pepper
To serve
Double cream, crème fraiche or natural yoghurt
Garlic croûtons
Heat the oil in a heavy based pan. Add the onion and cook slowly until soft. Add the chilli and continue to cook for 1 minute.
Add the sweet potato and lime zest and cook with the onion and chilli for a further minute. Add the stock. Bring up to the boil and simmer slowly until the sweet potato is cooked through ? about 15 to 20 minutes.
Remove from the heat, allow to cool a little. Whiz in liquidiser and put back into the saucepan. Season to taste with salt, pepper and lime juice. Reheat, serve in warmed bowls with a spoonful of cream and the croûtons.
Oven baked croûtons
6 tablespoons of olive oil
2 cloves of garlic crushed
salt and pepper
55g Parmesan, finely grated
110g/4oz white bread, sliced then cubed 1cm
Preheat oven to gm5/190C
In a large bowl, mix together the olive oil, salt, pepper, garlic and Parmesan.
Add the cubes of bread and toss well
Spread the croûtons out on a baking sheet and bake in the oven until beginning to colour. Turn over and continue to cook until brown on all sides.