Kicking off your weekend, it can be hard to stay on the right eating track when you’re trying to squeeze in catch-ups, gym time and your daily to-do lists!
Each week, we’ll bring you one quick recipe with lots of health benefits. Using common ingredients you’ll find in the fridge, press (or local shop at a push!), take the hassle out of home-cooking with this fast meal.
This week… make a batch of delicious sweet potato and pepper soup in less than 30mins.
This sweet potato soup is livened up with a mix of peppers, herbs and lemon juice to bring a rich taste!
Recipe: Sweet Potato, Peppers, Lemon and Thyme Soup
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- This will make you a batch of roughly 1.5l
Ingredients
- 1 tbsp. of coconut oil
- 1 onion, diced
- 4 peppers, diced (use a variety of colours for added flavour)
- 900ml chicken or vegetable stock
- 475g baked sweet potato
- 1 tsp ground cumin
- Juice of half a lemon
- 2 tbsp. Thyme leaves (dried thyme will work if you can’t find leaves)
- Sea salt and black pepper to taste
Instructions
- Add thecoconut oil to a large saucepan over medium-low heat. Sauté the onion and peppers until slightly softened.
- Puree the sweet potato using half the stock. Add to the pan with the remaining stock added to the pan.
- Add the cumin and turn up the heat so that the soup comes to a simmer.
- Simmer until the peppers are tender. This takes roughly about 20 minutes.
- Add the lemon juice, fresh thyme and season to taste with salt and pepper.
- Serve as is, or blend until smooth – however you prefer!
Tip!
If you make more soup than you plan on using for the first day or two, freeze single portions in ziplock bags in the freezer. Pull out as you need them for fresh homemade soup everyday!
Recipe via meatified.com
