With autumn approaching, this roasted red pepper, sweet potato, and coconut soup offers a comforting blend of sweetness and creaminess, ideal for warming up on cooler days.
Serves 4-8
Ingredients
- 2 large red bell peppers
- 2 medium sweet potatoes, cubed (skin on for extra fibre)
- 1 onion, chopped
- 4 cloves garlic, chopped
- 1 can (400 ml) coconut milk
- 500 ml vegetable stock
- 1 TSP ground cumin
- 1 TSP smoked paprika
- 1 TBSP olive oil
- Salt and pepper to taste
- Fresh coriander, parsley and yoghurt for serving (optional)
Instructions
- Roast the red peppers: Preheat your oven to 200 degrees Celsius (fan). Cut the peppers in half, remove the seeds, and place on a baking sheet, skin side up. Drizzle with a little olive oil and roast for 20-25 minutes until the skins are charred and blistered. Remove from the oven and set aside.
- Boil your potatoes: Place a pan of water onto boil. In the meantime, scrub your sweet potatoes and chop into small cubes. Add to the water and boil for approximately 15 minutes until softened. Drain and set aside with the roasted peppers.
- Cook the soup base: In a large pan, heat your olive oil on a medium heat, add the onion and garlic, and cook until softened (roughly 5 minutes). Add the cumin, smoked paprika, peppers and sweet potato and stir to coat well. Add the stock and coconut milk, and bring to the boil. Simmer for 5-10 minutes.
- Blend the soup: You can use a handheld immersion blender to purée the soup until smooth or carefully transfer the soup to a regular blender, returning to the pan afterwards.
- Season & serve: Season your soup with salt and pepper to taste. If the soup is too thick, add a splash of water, or if it’s too runny for your liking, simmer gently to reach your desired consistency.
- Ladle the soup into bowls and garnish with fresh coriander, parsley and a dollop of yoghurt if desired.
Serving suggestion: serve hot with fibre-rich bread! Check out this hearty and nourishing recipe here.
Contact one of our Nutritional Therapists via live chat, weekdays from 8am to 8pm, for bespoke advice on gut wellness.