Sweet Potato and Red Pepper Soup
Preparation Time : 20 mins
Cooking Time : 1 hour
Serves : 6-8 (Or will last you 3-4 days in the fridge. Freezes well)
This is my husband Brian’s invention and is also a great hit with the kids as it is so sweet!
Method:
1. Preheat your oven to 180 degrees C / 350 degrees F. Place the two chopped red peppers in a baking tray and gloss with olive oil. Pop in the oven and roast for 20-25 minutes or until soft and aromatic.
2. Meanwhile peel and chop your sweet potatoes. Then prep your onion and sautee in a generous tablespoon of coconut oil for 5 minutes in a large heavy bottomed pan until translucent, but not brown. Add in the garlic and cook for a further 2 minutes
3. Then pop in the chopped sweet potato and stir until well coated in the oil. Cook for about 6-7 minutes stirring regularly. This sweetens up the sweet potato nicely. Then add in your stock and the two cans of coconut milk and stir. Bring to the boil and then reduce to a simmer.
Your roasting peppers should be nice and soft around now. Take out of the oven and add to the soup.
4. Simmer for about 20 minutes, or until your sweet potato is soft.
At this point, if you have some old bits of bread in the bread bin you can chop them up into cubes, spread them out on a backing tray and drizzle with olive oil. Toast for about 20 minutes, keeping an eye that they don’t burn.
5. Remove soup from the heat. Whizz until silky smooth. At this point, if you feel the mix is too thick, add in some stock more slowly until it reaches the right consistency. Season to taste and serve, topped with chopped coriander, croutons and a drizzle of tamari if you have them to hand.
Preheat your oven to 180 degrees C / 350 degrees F. Place the two chopped red peppers in a baking tray and gloss with olive oil. Pop in the oven and roast for 20-25 minutes or until soft and aromatic.
Ingredients:
2 red peppers, deseeded and chopped in to chunks
Glug of olive oil
1 onion, chopped
2 cloves of garlic, crushed
Generous tablespoon of coconut oil
2 large sweet potatoes, peeled and chopped in to chunks
2 cans of coconut milk
250-500ml stock
(if you’ve made a chicken stock or
bone broth you can use some of
this, or a vegetable stock cube is
fine too)
Salt and pepper to taste
Optional to serve:
Fresh coriander chopped
Tamari soya sauce
Toasted croutons
1. Preheat your oven to 180 degrees C / 350 degrees F. Place the two chopped red peppers in a baking tray and gloss with olive oil. Pop in the oven and roast for 20-25 minutes or until soft and aromatic.
2. Meanwhile peel and chop your sweet potatoes. Then prep your onion and sautee in a generous tablespoon of coconut oil for 5 minutes in a large heavy bottomed pan until translucent, but not brown. Add in the garlic and cook for a further 2 minutes
3. Then pop in the chopped sweet potato and stir until well coated in the oil. Cook for about 6-7 minutes stirring regularly. This sweetens up the sweet potato nicely. Then add in your stock and the two cans of coconut milk and stir. Bring to the boil and then reduce to a simmer.
Your roasting peppers should be nice and soft around now. Take out of the oven and add to the soup.
4. Simmer for about 20 minutes, or until your sweet potato is soft.
At this point, if you have some old bits of bread in the bread bin you can chop them up into cubes, spread them out on a backing tray and drizzle with olive oil. Toast for about 20 minutes, keeping an eye that they don’t burn.
5. Remove soup from the heat. Whizz until silky smooth. At this point, if you feel the mix is too thick, add in some stock more slowly until it reaches the right consistency. Season to taste and serve, topped with chopped coriander, croutons and a drizzle of tamari if you have them to hand.
2 red peppers, deseeded and chopped in to chunks
Glug of olive oil
1 onion, chopped
2 cloves of garlic, crushed
Generous tablespoon of coconut oil
2 large sweet potatoes, peeled and chopped in to chunks
2 cans of coconut milk
250-500ml stock
(if you’ve made a chicken stock or
bone broth you can use some of
this, or a vegetable stock cube is
fine too)
Salt and pepper to taste
Optional to serve:
Fresh coriander chopped
Tamari soya sauce
Toasted croutons
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