I ‘stole’ this one from a Morrisons freebie magazine for my latest soup. I even resisted the offer of a Chinese takeaway for this one as I’d been looking forward to it all day.
Cut up a couple of flour tortilla wraps into strips and toss in rapeseed oil and smoked paprika. Cook them for about 7 minutes in a 180ºc (fan) oven.
Heat some rapeseed oil in a pan and add chopped onion and two bashed garlic cloves (paper removed). Fry until the onion is soft. Add some ground cumin and some seasoning and cook for a minute.
Add 2 peeled and diced sweet potatoes and cook for a few more minutes. Add 3 chopped yellow peppers. At this point I would have added vegetable stock but the choice from the pantry was chicken or beef so I used chicken – about a litre. Add some chilli flakes, some smoked paprika and some cayenne pepper.
Bring to the boil and simmer until the potato is cooked.
Let it cool slightly then blend until smooth.
Serve with sour cream, chipotle sauce and sprinkle with the tortilla strips.
There’s plenty left to freeze for another day.
Using FLOUR TORTILLAS, SMOKED PAPRIKA, RAPESEED OIL, ONION, GARLIC, SWEET POTATO, YELLOW PEPPER, CHILLI FLAKES, CAYENNE PEPPER, VEGETABLE(OR CHICKEN) STOCK, SOUR CREAM & CHIPOTLE SAUCE…
This was dinner…20th February 2014.