Friday, 24 November 2017

Sweet potato & Beetroot soup, topped with roasted red peppers

I absolutely love soups, especially during the colder months, there comforting, warming, filling and filled with nutritients.
There a great way to use up any leftover ingredients and you can be as inventive as you like with the flavours.
This sweet potato & beetroot soup was definitely made on a whim with leftovers but it was absolutely delicious the flavours really combined together well, and created a thick yet smooth soup.
Hope you like...


1 whole sweet potato
1-2 fresh beetroots
approx 300ml vegetable stock
a little coconut milk
fresh coriander
1 clove of garlic
2-3 tbsp's of tomato puree
smoked paprika, cumin, salt, black pepper, turmeric 
(approx 1/2 a teaspoon of each)
pointed red peppers

(Makes approx 2 servings)


Start by preparing your sweet potato and beets by baking in the oven on 180 degrees for 45mins to 1 hour.
Once cooked place all of your ingredients including your beets & sweet potato into a food processor and blend to desired thickness, it should be a smooth creamy texture.
To grill your red peppers place on a grill along with some herbs and olive oil and cook for approximately 10mins.
Then its time to heat it up your soup on the hob, top with your roasted red peppers and any other toppings of your choice.
I recommend serving alongside some crusty bread.


Hope you liked this recipe and try it for yourself!
let me know your thoughts?

Have a great day! 


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