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

Nutrition per serving

  • kcal 491
  • fat 33g
  • saturates 20g
  • carbs 36g
  • sugars 21g
  • fibre 8g
  • protein 9g
  • salt 0.8g

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.

Suggested recipes from this collection...