Sweet Potato & Pepper Soup

Sweet Potato & Pepper Soup

This is a delicious, simple soup packed with flavour - you can of course make it your own by adding chilli, ginger or a spice blend of your choice like a cajun or curry spice mix when you add the pepper to the pot to give the soup an interesting kick!

Pour hot into a flask for a filling on-the-go lunch or serve in warm bowls with crusty bread!

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Ingredients to make 4 to 6 portions:

1 big or 2 small sweet potato, peeled and roughly chopped into chunks

2 peppers, deseeded and roughly chopped

2 red onions, peeled and roughly chopped

2 cloves of garlic, peeled and roughly chopped

4 sprigs of thyme, leaves only and stalks removed

1 good quality vegetable stock cube

Sea salt 

Freshly ground black pepper

Olive oil



1. Pre-heat your oven to 180c / 350f / gas mark 4.

2. Tumble the sweet potato onto a roasting tray, drizzle with olive oil and rub the oil into the pieces. Place in the oven and allow to roast for 40-45 minutes or until the edges have caramelised and the centres are tender.

3. Meanwhile drizzle 1 tablespoon of olive oil into a large saucepan and place over a medium heat. Add the chopped garlic and onions and allow them to sizzle gently for 10 minutes, stirring regularly.

4. Add the chopped peppers and continue to cook for a further 10 minutes. Take the pan off the heat until the sweet potato is ready.

5. Dissolve the stock cube in about 1 litre of boiling water.

6. Once the sweet potato is roasted, add it to the pot with the other veggies along with the thyme leaves, stock, a pinch of sea salt and freshly ground black pepper. If you need to, add more boiling water so that the water level just covers the veggies.

7. Place the pan back on a medium to high heat and bring the content to the boil before reducing the heat to a simmer.

8. Allow the pot to bubble for 20 minutes. Remove from the heat and allow to cool a little before blending until completely smooth with a hand blender or free standing blender. 

You can either serve the soup straight away, store it in the fridge to reheat over the next 3 days or transfer into freeze proof containers to freeze for a later date.