Annie Bell's spicy sweet potato soup with lardons - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Annie Bell’ s spicy sweet potato soup with lardons By You Magazine - September 26, 2021 Piment d’espelette is the poshest chilli on the planet, akin to cayenne but with a long sultry finish to it. Protected in origin, it can be sourced on Amazon and the excellent French online supermarket frenchclick.co.uk. Lizzie Mayson SERVES 6 2 tbsp extra virgin olive oil 1 large onion, peeled and chopped 3 garlic cloves, peeled and finely chopped 1 heaped tsp ground cumin A pinch of piment d’espelette (or dried chilli flakes) 800g orange-fleshed sweet potatoes, peeled and thickly sliced 500g tomatoes, coarsely chopped 900ml vegetable stock TO SERVE 170g smoked or unsmoked lardons 30g pumpkin seeds A pinch of piment d’espelette (or cayenne pepper) Heat the oil in a large saucepan over a medium heat, add the onion and fry for a few minutes until relaxed and glossy, stirring occasionally, then add the garlic, cumin and piment d’espelette (or chilli flakes) and fry for a minute longer. Add the sweet potato and continue to cook for another couple of minutes, stirring frequently, then stir in the tomatoes. Pour in the stock, bring to the boil, cover and simmer over a low heat for 20 minutes, by which time the potato should be meltingly tender. Purée the soup in batches in a blender, seasoning it to taste with salt. Meanwhile, heat a large nonstick frying pan over a medium heat and fry the lardons for 7-8 minutes until golden, stirring frequently and adding the pumpkin seeds a minute before the end. Season with piment d’espelette (or cayenne) and drain on a double layer of kitchen paper. Serve the soup with the lardons and pumpkin seeds scattered over. Follow Annie on Instagram @anniebellcook Creative director: Chloe Sharp. Food styling: Tamara Vos. Styling: Kitty Coles RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved