Sweet potato and chilli soup

Ingredients

1 tablespoon olive oil
1 large brown onion, chopped
2 garlic cloves, crushed
1 small red chilli, chopped
1kg orange sweet potato, peeled, chopped
400ml vegetable stock
400ml cold water
Chopped fresh flat-leaf parsley leaves, to serve
Red chilli, thinly sliced, to serve

Method

Heat oil in a saucepan over medium-high heat. Add onion and garlic. Cook, stirring, for 3 minutes or until soft. Add chilli. Cook, stirring, for 1 minute or until fragrant.

Add sweet potato, stock and 400ml cold water. Bring to the boil. Reduce heat to low. Simmer, stirring, for 10 to 15 minutes or until tender. Season with salt and pepper. Remove from heat. Process until smooth. Return to pan. Cook for 5 minutes or until heated through. Ladle into bowls. Top with parsley and sliced chilli. Serve.