Sweet potato seems to be everywhere at the moment, so I joined the trend, purchased some and used them in this weeks soup. This lunch kept me going all week, it was warming, filling and I only needed a cup of it a day. So it’s certainly worth trying for the chilly week ahead.
3 red peppers
5 small sweet potatoes
3 charlotte potatoes
750 ml veg stock
1 chilli pepper
First take your 3 red peppers and put them into a baking tray, drizzle with oil and put them into a hot oven (180C) for 30mins.
While this is in the oven, heat your oil in a frying pan, dice your onion and add this to the pan, cook the onions until they soften. Dice your chilli, you can include the seeds if you like a kick.
Add the chilli to the onion pan and mix.
Take your peppers out of the oven and put them into a bowl and cover with cling film. Leave this for 5 minutes, then peel away the skin from the peppers and discard the skin.
Chop and peel the potatoes. Now add the potatoes, peppers and onion mixture to a saucepan and pour the stock into the pan. Simmer the soup until the potatoes are cooked through, allow 20-30 mins.
Once the potatoes are soft you can turn the heat off your saucepan and leave the soup to cool, before blending or mashing.