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Roasted red pepper, sweet potato & smoked paprika soup

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

  • Prep: 10 mins
    Cook: 30 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 491
  • Carbohydrates 36
  • Saturated Fat 20
  • Sugar 21
  • Protein 9
  • Fat 33
  • Fibre 8
  • Salt 0.8

Nutrition per serving

  • Calories 491
  • Carbohydrates 36
  • Saturated Fat 20
  • Sugar 21
  • Protein 9
  • Fat 33
  • Fibre 8
  • Salt 0.8

Ingredients

  • 1 sweet potato, roughly chopped into dice with the skin still on
  • 1 red pepper, de-seeded and cut into chunks
  • 1 red onion, peeled and cut into chunks
  • 3 garlic cloves, peeled
  • 1 tsp smoked paprika
  • 2 tbsp olive oil
  • 200ml coconut milk
  • 200ml chicken stock
  • ½ tbsp sriracha
  • 1 tsp maple syrup

Method

  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.

  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.

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