Fancy making a quick and simple dish that the whole family will love? Well, try recreating Finzean Estate Farm Shop’s sweet potato and roasted pepper soup.
- 4 sweet potatoes, roughly chopped
- 2 peppers, diced
- 1 onion, finely chopped
- 475ml vegetable stock
- 400ml coconut milk
- Salt and pepper to taste
- Place the chopped onion into a large pan and brown off over a medium heat. Add the pepper and brown until softened.
- Add the sweet potato and vegetable stock. Cook until the sweet potatoes are soft.
- Once soft, blitz the mixture until smooth.
- Add coconut milk, stir and season to taste.