- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Serving: 2
Nutrition facts (per portion)
- Calories: 491
- Fat Content: 33g
- Saturated Fat Content: 20g
- Carbohydrate Content: 36g
- Sugar Content: 21g
- Fiber Content: 8g
- Protein Content: 9g
- Sodium Content: 0.8g
Roasted red pepper, sweet potato & smoked paprika soup
Ingredients
- sweet-potato - 1 sweet potato, roughly chopped into dice with the skin still on
- red-pepper - 1 red pepper, de-seeded and cut into chunks
- red-onion - 1 red onion, peeled and cut into chunks
- garlic-clove - 3 garlic cloves, peeled
- smoked-paprika - 1 tsp smoked paprika
- olive-oil - 2 tbsp olive oil
- coconut-milk - 200ml coconut milk
- chicken-stock - 200ml chicken stock
- sriracha - 1/2 tbsp sriracha
- maple-syrup - 1 tsp maple syrup
Instructions
- Heat oven to 190C/170C fan/gas 5. Put the sweet potato, pepper, onion and garlic on a baking tray. Sprinkle with the paprika and seasoning, then drizzle with the oil. Toss together. Roast for 30 mins or until beginning to brown.
- Tip the roasted vegetables into a blender (or use astick blender) with the coconut milk, stock, sriracha and maple syrup. Whizz until smooth. Pour back into the pan and heat until piping hot. Check for seasoning, and pour into a flask. Serve with soda bread or toasted sourdough.
Soup recipe for 2 people, takes only 30 mins; recipe has sweet potato, red pepper, red onion, garlic clove, smoked paprika, olive oil, coconut milk, chicken stock, sriracha and maple syrup.
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