Perfect to batch cook up for a quick weekday lunch. Filling and yummy, this sweet potato and red pepper soup is sure never to disappoint.
Preheat the oven to 180°c fan/200°c/450°f.
Peel the sweet potato and roughly chop into 2 inch chunks.
Onto a large baking tray place the sweet potato and whole red peppers. Drizzle with the coconut oil and season with salt and pepper before using a spatula to make sure everything is evenly coated. Roast in the oven for 40-45 minutes until all the vegetables are soft and browned at the edges.
Meanwhile, soften the onion and garlic in a saucepan with a little water over a medium heat for 5-7 minutes until translucent. Add the paprika and continue to cook for another 2 minutes before removing from the heat.
After removing the vegetables from the oven, allow the sweet potato and red peppers to cool for 15 minutes before peeling and deseeding the peppers. (This should be really easy if the peppers are soft enough).
Transfer the onion mixture, veg and stock into a high-speed blender and blend until completely smooth. OR. Transfer the veg and stock into the pan with the onion mixture and using a handheld blender blend until completely smooth. Season to taste.
Reheat over a medium heat until piping hot and serve immediately. OR. Allow to cool completely before transferring into airtight containers and storing in the fridge.
Will keep in airtight containers in the fridge for up to 5 days.
Depending on the size of your sweet potatoes and red peppers you may need less/more stock. Start off with 500ml and add more little by little until you reach your desired consistency.
Always read the labels of your vegetable stock and make sure the ingredients are 100% natural without any added sugar. I recommend the 'Kallo Very Low Salt Organic Stock Cubes'.
Recipe courtesy of georgieeats.co.uk