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Banchory Spinal Health

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Roasted Red Pepper and Sweet Potato Soup

This antioxidant-rich soup freezes easily so you can prepare it ahead for the week. Roasting the sweet potatoes before simmering will make the flavors more pronounced.

Serves: 6 servings


  • 2 tablespoons olive oil
  • 2 medium onions, chopped
  • 1 jar (12 oz) roasted red peppers, chopped, liquid reserved
  • 1 can (4 oz) diced green chiles
  • 2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1 teaspoon ground coriander
  • 3 – 4 cups peeled, cubed sweet potatoes
  • 4 cups vegetable stock cube blended with hot water
  • 2 tablespoons minced fresh coriander
  • 1 tablespoon lemon juice
  • 4 oz cream cheese

Couple eatting soup - Small

  1. In a large pan, heat the olive oil over medium-high heat.
  2. Add the onion and cook until soft. Add in the red peppers, green chiles, cumin, salt and coriander. Cook for 1-2 minutes.
  3. Stir in the reserved juice from the roasted red peppers, sweet potatoes and vegetable stock cube.
  4. Bring to a boil, then reduce heat and cover.
  5. Cook until the potatoes are tender, 10-15 minutes.
  6. Stir in the coriander and lemon juice.
  7. Let the soup cool slightly and place half the soup into a blender along with the cream cheese and blend until smooth, then return to the pan and heat through.



Felicity Rogers

Felicity graduated from the Welsh Institute of Chiropractic in 2007 upon completion of a BSC degree in Chiropractic and has been working as a Chiropractor in the UK for over 7 years.

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