Spicy Sweet Potato and Pepper Soup

Soups are a great way of getting more vegetables into your diet without having to try too hard. Both the sweet potato and peppers are great sources of vitamin A and C which are supportive for your immune system so can help fight off those winter bugs!

This recipe will last up to 5 days in the fridge so you can make a big batch and all it needs is 10-15 minutes on the hob to heat through.

As it is relatively low in protein, to make this a balanced meal, why not pair it with my 5 minute mackerel pate recipe for a boost of protein and essential fats.

Time: 1 hour

Serves: 6

Ingredients:

2 large sweet potatoes

2 red pepper

1 yellow pepper

2 teaspoons smoked paprika

1/2 teaspoon of chilli powder or chilli flakes

2 clove garlic

1 x vegetable stock cube

500ml of water

salt, pepper

1 tablespoon olive/avocado oil

Method:

1. Preheat the oven at 180degrees

2. Peel the skin off the sweet potatoes and chop into pieces (around 2cm wide) and add to an oven dish

3. Chop the peppers and add to the same oven dish.

4. Add the paprika, chilli powder, garlic, salt pepper to the dish and drizzle with olive/avocado oil. Give the veg a good stir so they are covered in the oil

5. place in the oven for around 30-40 minutes or until cooked

6. Add a stock cube into a jar, pour and stir together 500ml of hot water

7. Once the vegetables are cooked, transfer into a large saucepan and pour the stock over the vegetables. Using a hand blender, blend the vegetables until you get the consistency of a soup. Add more water if you need to.

8. Once cool, add leftovers to a Tupperware and use within 5 days.