Red pepper and sweet potato soup ()Red pepper and sweet potato soup () © Copyright

Red pepper and sweet potato soup recipe

This warming red pepper and sweet potato soup from Lucy Bee is delicious, good for you and easy to make...


  • 2 tbsp Lucy Bee coconut oil
  • 250g chopped red onions
  • 600g peeled and chopped sweet potatoes
  • 1 tsp smoked paprika (mild or hot)
  • 1 crushed garlic clove
  • 1.2 litres vegetable stock
  • 1 x 460g jar roasted red (bell) pepper drained and chopped
  • Drizzle of extra virgin olive oil
  • Handful of chopped coriander


  1. Melt the coconut oil in a heavy-based saucepan over a medium heat.
  2. Add the onions, sweet potatoes, smoked paprika and garlic, and sauté for five minutes or until onions are soft, stirring occasionally.
  3. Add stock, bring to the boil, then turn down the heat and simmer for ten minutes or until sweet potatoes are soft.
  4. Add the roasted red (bell) peppers and simmer for a further five minutes.
  5. Remove from the heat and leave to stand for five minutes before blitzing in a blender.
  6. Drizzle with olive oil and stir in the chopped coriander.

Like this? Check out Lucy Bee's light chicken pesto recipe or her fish tacos with a twist

Lucy Bee's new cookbook Coconut Oil: Recipes For Real Life is available now


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