Sweet Potato & Bramley Apple Chowder

A nice easy soup, that will freeze well and can be made in advance.


  • 4 tbsp extra virgin olive oil
  • 2 medium onions, peeled and finely chopped
  • 4 cloves garlic, peeled and chopped
  • 1.4kg sweet potatoes, peeled and chopped roughly, but fairly small
  • 4 medium potatoes, peeled and chopped the same size as the sweet potatoes.
  • 2 Bramley apples, peeled, cored and chopped roughly
  • 2 heaped tbsp gluten free vegetable stock powder
  • 2 litres cold water
  • 200mls double cream
  • 4 heaped tbsp mango chutney
  • 2 heaped tbsp mango chutney


  1. Heat the oil then add the onions and garlic.
  2. Cook for 5 minutes to take a little colour.
  3. Next add the potatoes, apples, stock powder and water, and bring to the boil.
  4. Season well with salt and pepper, then turn down the heat and simmer for 35-40 minutes.
  5. Once the potatoes are cooked and very soft, mash roughly with a potato masher, until you have a slightly thick chunky puree.
  6. Add the cream, mango chutney, check the seasoning and adjust if needed.
  7. Serve piping hot.



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