Tuesday, May 24, 2011  Sweet Potato and Chilli Soup  Over the
last month, I have made soup twice and ratatouille once. Thus, I
conclude it is getting colder!  I actually find soup for lunch
one of the perks of colder weather. If I make a batch on the
weekend, I have lunch pretty well sorted for the working week,
and I tend to eat more vegetables than if I was trying to cut up
salad daily (as I try, but don't always manage, to do in
summer).  This Sweet Potato and Chilli soup is particularly
satisfying, and is very easy to make if you have a blender /
processor. It's also good for cold days, as the chilli packs an
extra flavour and heat punch.  Sweet Potato and Chilli Soup
Serves 4 to 6. Adapted from Taste.com.au.    • 1 onion, diced
• 2 dried chillis, chopped and de-seeded (I accidentally left a
few seeds in, which somewhat boosted the level of spice in my
version!)   • ~800g sweet potato (weight pre-peeling), peeled
and cubed   • ~1 tbsp fresh coriander, chopped   • 2 cups
vegetable stock   • 1 - 1.5 cups