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Sweet Potato and Red Pepper Soup


A warm and comforting sweet potato and red pepper soup. Perfect with some homemade bread or savoury scones.

Sweet Potato and Red Pepper Soup in a bowl

This delicious sweet potato and red pepper soup was born out of a need to use up some sorry looking vegetables in my fridge, but the end result was anything but sorry looking.

The soup turned out silky and smooth, with a gentle warmness from the garlic and chilli. It made a lovely weekend lunch with some savoury cheese scones.

Sweet Potatoes on tray

What can I serve with soup?


I generally serve soup with homemade bread, cheese sconesham and cheese savoury muffins or cheese on toast. There's a bit of a cheese theme going on, isn't there!

Can I freeze soup?


Soup generally freezes really well and this sweet potato and red pepper soup is no exception. Just pour the cooled soup into a freezer safe container, and stash in your deep freeze until needed! 

Take the soup out of the freezer the day before you need it, and let it defrost in the fridge.

What ingredients do I need?


  • 3 Sweet Potatoes, peeled and cubed
  • 2 Red Peppers, chopped
  • 1 Red Onion, chopped
  • 2 Garlic Cloves, chopped
  • 1 TBSP Fresh Thyme Leaves
  • 1 TBSP Chilli Sauce
  • 600ml Vegetable Stock

Sweet potato and red pepper soup


Other soup recipes you might like


Creamy Tortellini Soup is a real crowd pleaser, and very filling. My kids love it!

Creamy tortellini soup


Pin the recipe for later!


Sweet Potato and Red Pepper Soup

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Sweet Potato and Red Pepper Soup
Soup
British
Yield: 4
Author:
Print
Sweet Potato and Red Pepper Soup

Sweet Potato and Red Pepper Soup

Prep time: 10 MCook time: 40 MTotal time: 50 M
A warm and comforting sweet potato and red pepper soup with a kick of chilli.

Ingredients:

  • 3 Sweet Potatoes, peeled and cubed
  • 2 Red Peppers, chopped
  • 1 Red Onion, chopped
  • 2 Garlic Cloves, chopped
  • 1 TBSP Fresh Thyme Leaves
  • 1 TBSP Chilli Sauce
  • 600ml Vegetable Stock

Instructions:

  1. Fry the sweet potatoes, peppers, onion, thyme and garlic, in a large pan for 10 minutes.
  2. Add the vegetable stock and the chilli sauce and simmer for 30-40 minutes on the hob, until the sweet potatoes are cooked through.
  3. Blend with a stick blender until smooth and serve.
Calories
123.18
Fat (grams)
0.40
Sat. Fat (grams)
0.12
Carbs (grams)
28.17
Fiber (grams)
3.96
Net carbs
24.21
Sugar (grams)
12.07
Protein (grams)
3.02
Sodium (milligrams)
456.58
Cholesterol (grams)
0.00
Calories and nutrition for 1 serving
@beth_jamandcreamblog #jamandcreamrecipes
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