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Roasted red pepper, sweet potato & smoked paprika soup

Roasted red pepper, sweet potato & smoked paprika soup served in a flask and mugs

Roasted red pepper, sweet potato & smoked paprika soup

Name: Roasted red pepper, sweet potato & smoked paprika soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2
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

Emma Freud

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Serves 2

Easy

Prep: 10 mins

Cook: 30 mins

A star rating of 4.5 out of 5.122 ratingsRate

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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.

Egg-free

Nut-free

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: Per serving

kcal491
fat33g
saturates20g
carbs36g
sugars21g
fibre8g

high
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.

Recipe from Good Food magazine, February 2018

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A star rating of 4.5 out of 5.122 ratings

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