Ingredients (serves 4 for lunch)
2 large sweet potatoes, roughly diced
3″ piece of ginger, peeled and sliced
3 red peppers, deseeded and roughly diced
1 white onion, peeled and sliced
1.5l veg stock
1 tsp cayenne pepper powder
glug of EVOO
sea salt & freshly cracked black pepper
- Heat the oil in a big soup pot, add the onion, salt, pepper and cayenne and sweat off.
- Add the rest of the veg and cook for a few minutes, keeping it moving.
- Pour over stock, cover, bring to the boil then turn down to a simmer for 20 minutes.
- Blitz with a hand blender. Serve piping hot, enjoy!