Spicy paprika soup with sweet potato chips and chicken piri piri

Heat 1 tablespoon of oil in a soup pot and fry the onion for 4 minutes on a low setting. Add the garlic, cumin, paprika and red pepper and fruit for 1 minute.

Add the bell peppers and stir fry for a few minutes. Pour in the tomato cubes and stock and stir well. Allow the soup to boil gently for at least 15 minutes on a low setting. In the meantime, preheat the oven to 180ºC.

Scrape the sweet potato into wafer-thin slices and put them on a baking tray. Sprinkle with a little salt and bake for about 5 minutes in the oven. Turn the slices over and bake for another 5 minutes. Allow the chips to cool outside the oven.

Mix the rest of the oil with the chili pepper and some salt in a bowl and spoon the chicken strips through it. Heat a frying pan and stir fry, stirring the chicken strips on a high setting in a few minutes.

Puree the soup with a hand blender and season with salt and pepper. Serve the soup in deep plates and garnish with the chicken strips and potato chips.