Sweet Potato and Pepper Soup

It’s almost autumn! It’s getting colder, there’s infighting about whether the heating should be going on and you might just want something a bit warmer and heartier to eat than a chicken salad. 

Soup time!

I’ve already started off the season with tomato and pepper soup, but you have that recipe already, so here’s some sweet potato and pepper soup. You can add as much spice as you like, or replace the chicken stock with vegetable stock if that’s your preference. 

You will need:

1 onion

1 leek

1 clove garlic 

1 knob ginger 

2 large red or orange peppers (or 3 small ones)

3 carrots

3 large sweet potatoes 

2 litres of chicken stock (I used 2 stock cubes and boiled water)

1 tsp paprika

1 tsp chilli powder 

2 tsp ground cumin

1/2 tsp dried thyme

Chopped fresh parsley 

Salt and pepper 

1. Chop the onion and add to a little rapeseed or olive oil in a large soup pot. Grate in the garlic and ginger. 

2. Repeat with the leek, carrots and peppers, and cook out over a medium heat. 

3. Peel and chop the sweet potatoes and add in. 

4. Add the stock, making sure the vegetables are covered. If not, add some more water. 

5. Add in the thyme and black pepper.

6. Simmer for around 45 minutes. Add the rest of the spices including a pinch ofsalt then add the chopped parsley. Blitz with a stick blender or food processor. If it’s still quite thick, add some more water and spice and season to taste. 

Easy! And it freezes like a dream. Have a go!

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