Butter free, this sweet potato, garlic and chilli soup is ideal for vegans or just soup lovers alike. Filling and giving you more than your daily recommended amount of vitamin A, its just full of delicious flavours from naturally sweet ingredients.
Spray bottom of a large saucepan 5 times with the low calorie cooking spray, turn the heat on high initially until the oil bubbles then turn the heat down to low. You could use 1 tsp. Olive Oil instead.
Add the diced onion and the garlic stir for 3 – 4 minutes until soft.
Add the chilli and continue stirring for another 1 – 2 minutes.
Add the sweet potatoes and continue stirring for about a minute.
Add the stock, bring to the boil and then turn down to simmer for 30 – 45 minutes until the sweet potatoes are tender.
Blend in a food processor or blender then return to the pan and season to taste.
Serve garnished with parsley and thin slivers of red chilli