Chipotle Sweet Potato and Roasted Almond Soup - Whitworths

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15% off your first order - use code FIRST15
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15% off your first order - use code FIRST15
15% off your first order - use code FIRST15
join the conversation
15% off your first order - use code FIRST15
15% off your first order - use code FIRST15
join the conversation
15% off your first order - use code FIRST15
15% off your first order - use code FIRST15
join the conversation
15% off your first order - use code FIRST15
15% off your first order - use code FIRST15
join the conversation
15% off your first order - use code FIRST15

Chipotle Sweet Potato and Roasted Almond Soup

10 minutes
Basic
MAKES 4
SAVE ME
PRINT RECIPE
  • 120g Whitworths Californian Almonds
  • 40g Whitworths Pumpkin Seeds
  • 1tbsp Vegetable Oil
  • 1 Onion, Diced
  • 2 Cloves Garlic, Minced
  • 1tbsp Chipotle Paste
  • 1 Vegetable Stock Cube
  • 750g Sweet Potato, Peeled and Cut into 1cm cubes
  • 800ml Alpro Unsweetened Almond Drink
  • 100ml Plain Dairy Free Yoghurt
  1. In a large saucepan, heat the vegetable oil over a medium heat. Add the onions and fry until soft. Add the garlic and chipotle paste and cook for a further minute.
  2. To the pan, add the sweet potato and stir. Cover with 600ml boiling water and add the stock cube. Bring to the boil, then simmer for 30 minutes.
  3. Place the almonds in a frying pan. Toast on a high heat for 3-5 minutes or until golden brown.
  4. Add 80g of the toasted almonds into the soup mixture along with the Alpro Unsweetened Almond Drink. Leave to simmer for another 15 minutes. Use a stick blender to blend until smooth. Sieve to remove any almond skins.
  5. To serve, top each portion with dairy free yoghurt and scatter with the toasted Whitworths Californian almonds and Whitworths Pumpkin seeds.