Tex-Mex Pepper and Sweet Potato Soup What better way to steam head first towards the end of the (short!) week after the bank holiday with a spicy Tex-Mex soup. We have had it for our lunch here today at Beaumont HQ. Read on for the know how… Words by Lucy Cowan.
This simple recipe will leave you feeling warm on the inside but super healthy on the outside. *Serves 4 *Make it in 40 mins *Vegetarian *Freeze it “The beta-carotene in yellow peppers gets turned into vitamin A – great for healthy skin and eyes” Morrisons Magazine.
- 1 tbsp Vegetable Oil
- 1tbsp Smoked Paprika
- 2 tbsp Olive Oil
- 1 large Onion
- 2 Garlic Cloves
- 1 tsp Ground Cumin
- 2 Sweet Potatoes, peeled and cubed
- 3 Yellow Peppers, stems and seeds removed, chopped
- 700ml Vegetable Stock, made from a cube
- 4 tbsp Soured Cream
- 2 tbsp Tabasco Chipolte Sauce
1.Heat olive oil in a large pan then add the onion, garlic and cumin, season and sauté for 5 minutes then add the sweet potato and pepper and cook for another 5 minutes. Season again and then add the stock. Simmer for 15-20 minutes until soft.
2.Puree until smooth then pour back into the pan to keep warm. To serve, ladle the soup into bowls, drizzle with soured cream then swirl in the Tabasco and top with coriander and some home made croutons (if you like!) Per serving: calories 338 (17%), sugar 14.9g (17%), fat 12.7g (18%), saturates 3.1g (16%), salt 1.1g (18%) of your guideline daily amount. We had the soup de-frosted a few days after it originally having been made and it was JUST as good as the first time. It’s super simple and great for those in need of a health kick and some guilt-free comfort food! Give it a go, you’ll be hooked
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