Sweet Potato, Red Pepper & Coconut Soup

Winter calls for soup, and this is the first of a couple of warming soup recipes I’ve been working on.

 

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What:

  • 2-3 red peppers
  • 2-3 sweet potatoes, roughly 500g
  • 2 red onions
  • 200ml coconut milk
  • 1 red chilli (optional)
  • 4 garlic cloves
  • 600ml chicken/vegetable stock
  • Salt & Pepper
  • Drizzle of olive oil
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All ingredients roughly chopped ready to go into the oven

How:

    • Preheat oven to 180
    • Peel the sweet potato, red onion and garlic cloves
    • Roughly chop the sweet potato, red pepper, red onion and red chilli
    • throw everything onto an oven tray and lightly drizzle over some olive oil, season with salt and pepper
    • Roast the veg for 45 mins – 1 hour, keep an eye on the veg in the oven so that nothing is burning. Roast the veg until they are soft, with a sweet smell coming through
    • Remove the veg from the oven, adding to the pot with stock and coconut milk
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Veg removed from the oven, added to the pot with stock and coconut milk

  • Bring to the boil and simmer for 25-30 mins. The sweet potato will be soft enough to pretty much fall apart when you try to lift it with a fork

 

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After 25-30 min simmer 

 

  • Remove from the heat and blend with a stick blender into a smooth, silky soup

 

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There is a decent kick, or warmth to this with the red chilli so feel free to use half or leave out altogether. It’s always a good idea to make soup thicker than you would like to at first, as you can quickly sort that with a little more boiling water or stock

 

 

 

If you give this a go let me know on instagram using #studentfoodbible and tag me @stufoodbible

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