Roasted red pepper, sweet potato & smoked paprika soup
Serves 2
Easy
Prep:
Cook:
Enjoy this hearty pepper, sweet potato and paprika soup as a starter, or for lunch on a cold winter's day. If venturing outdoors, take it with you in a flask.
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- 1 sweet potatoroughly chopped into dice with the skin still on
- 1 red pepperde-seeded and cut into chunks
- 1 red onionpeeled and cut into chunks
- 3 garlic clovespeeled
- 1 tsp smoked paprika
- 2 tbsp olive oil
- 200ml coconut milk
- 200ml chicken stock
- ½ tbsp sriracha
- 1 tsp maple syrup
Nutrition: Per serving
- kcal491
- fat33g
- saturates20g
- carbs36g
- sugars21g
- fibre8ghigh
- protein9g
- salt0.8g
Method
step 1
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.
step 2
Tip the roasted vegetables into a blender (or use a stick 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.
