Smoky sweet potato and red pepper soup
Soups are your best friend when it comes to adding more vegetables to your family’s diet. Packed with autumn’s best high fibre vegetables and warming spices, this soup can be stored in the fridge or even frozen, ready to be warmed up and enjoyed with a slice of toasted sourdough.
ingredients
serves 4-6
2 tablespoon olive oil
2 cloves of garlic, sliced
1 large red onion, chopped
2 romano peppers or 1 red pepper, sliced
2 sweet potatoes, peeled and cubed
3 carrots, sliced
1 large potato, cubed
500ml chicken or vegetable stock
2 tablespoon tomato paste
1 or 2 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
method
prep time: 15 mins
cook time: 1hr
Heat the olive oil in a large deep pan.
Add the garlic, peppers and sliced onion to the pan
Add the smoked paprika and cayenne pepper and stir through
Sauté the onion, peppers and garlic over a gentle heat for about 5-10 minutes.
Add the tomato paste and stir through.
Add the carrots, sweet potatoes and potato to the pan and mix well.
Add the stock and enough water to cover the ingredients and bring everything to the boil.
Simmer for about 45 minutes until the potatoes and carrots are cooked.
When cooked blitz in a food blender and blend until smooth. You can also use a hand blender.
Season to taste and serve.
the health boost tip
A colourful soup with a great smokey kick which you can adjust to suit your family’s tastebuds. This can be frozen in individual portions for another day.
Sweet potatoes and carrots are packed with beta-carotene, fibre and vitamin C. Beta-carotene is an antioxidant that your body converts to vitamin A.
