RED PEPPER AND SWEET POTATO SOUP

I can’t get enough of sweet potatoes. This is yet another great way to include them in your diet.

SERVES 4–6

2 tbsp Lucy Bee coconut oil

250g/8¾ oz red onions, chopped

600g/1lb 5 oz sweet potatoes, peeled and chopped

1 tsp smoked paprika (mild or hot as you prefer)

1 garlic clove, crushed

1.2 litres/5 cups vegetable stock (for homemade)

1 x 460g/16 oz jar roasted red (bell) peppers, drained and chopped

Drizzle of extra virgin olive oil

Handful of coriander (cilantro), chopped

Melt the coconut oil in a heavy-based saucepan over a medium heat. Add the onions, sweet potatoes, smoked paprika and garlic and sauté for 5 minutes or until the onions are soft, stirring occasionally.

Add the stock, bring to the boil, then turn down the heat and simmer for 10 minutes or until the sweet potatoes are soft. Add the roasted red (bell) peppers and simmer for a further 5 minutes.

Remove from the heat and leave to stand for 5 minutes before blitzing in a blender or food processor. Drizzle with olive oil and stir in the chopped coriander (cilantro) to serve.