Soup Recipe (for my exercise group on FB!!!)

Corn and Sweet Potato Soup

Ingredients:

1 tsp olive oil

1 onion, finely chopped

2 garlic cloves, crushed

1 small red chile, seeded and finely chopped (I usually use half of 1 serrano chile because they're easier to find. They're also very spicy. I have also used jarred jalapeno, it works fine)

7 1/2 cups vegetable stock (Chicken broth works great too)

2 tsp cumin

1 medium sweet potato, diced (I always double the amount of sweet potato to make the soup thicker.)

1/2 red bell pepper, finely chopped

1 lb corn kernels (I use frozen corn.)

salt & black pepper

lime wedges, to serve

Directions:

1. Heat oil in a heavy pan and fry onion for 5 minutes until softened. Add the garlic and chili and fry for an additional 2 minutes.

2. Add 3 cups of the vegetable stock and; simmer for about 5 minutes.

3. Add the cumin and diced potato to the stock and simmer for 10 minutes. Season and stir again.

4. Add the pepper, corn, and remaining stock and simmer for 10 minutes. Process half of the soup until smooth and stir into the chunky soup. Season and serve with lime wedges for squeezing over (the lime is a MUST! It makes the soup that much more delectable)

(You can also sprinkle broken-up tortilla chips, chopped avocado and cilantro on top of the soup.)