Soup is so easy to make and always more delicious than shop bought. It is brilliant to eat and adapt even if you aren’t vegan.

Our family favourite is Sweet potato, roasted red pepper, coconut and chilli.

Ingredients

4-5 Sweet Potatoes

1 red pepper

1 red onion

500g vegetable stock

2 cloves garlic

2 teaspoons cumin

1/2 – 1 teaspoon chilli flakes

1 can coconut milk

Bunch fresh coriander

Method

Roast a whole red pepper in the oven for approx. 40 minutes at 200C until it is soft. Then remove from the oven and cut out the seeds once cooled.

Meanwhile, add the chopped onion and garlic to a large saucepan with hot olive oil for 5 minutes until soft.

Next, add the peeled and chopped sweet potato to the onion and garlic and mix for a few minutes.

Add 500g of vegetable stock and simmer gently until the sweet potato is soft.

Add the cooked and de-seeded red pepper and the can of coconut milk and season to flavour with salt, pepper and chilli flakes.

Finally, use a hand held blitzer to make a smooth soup and add the fresh coriander on top.

Adapt

I am not great at following recipes or measuring and I often adapt this recipe with whatever ingredients I have available.

Why not, add a carrot, some fresh red chilli’s or some rice or lentils to the stock when the sweet potatoes are cooking?

Other soup ideas

Chunky Vegetable soup with rice (keep vegetables larger) – this is my Mum’s delicious recipe and a favourite with the children  as it is so filling

Butternut squash and chilli soup

Carrot and coriander soup

Parsnip and celeriac soup