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Since deciding to become a domestic goddess in the kitchen I have been branching out and cooking more and more. This soup has now become one of my staples. It was my boyfriend who introduced me to this wonderfully easy but extremely tasty soup recipe, and most importantly it’s healthy and cheap!
This recipe usually makes about 4 soup Tupperware’s worth and can be popped in the freezer no problem!
1kg Sweet potato
3 to 4 Red peppers
1 Large onion
3 Cloves of garlic
3 Good quality chicken stock cubes (makes a big difference to the taste if you use the gel like stock cubes)
1,500ml Boiling water
Generous glug of vegetable oil
Salt and Pepper to season
How to make it!
1. Start by preparing all of the vegetables. Dice the onion and garlic and put to on side. Peel and cut the sweet potato’s into about 2cm slices and remove seeds and slice the peppers.
2. Place the onions, garlic and a big glug of vegetable oil into your large saucepan and season well with salt and pepper. Put this onto a medium heat and soften for 5 to 7 minutes until looking slightly caramelised.
3. Add your Red Thai curry paste to the saucepan and continuously stir for 2 to 3 minutes. This is when it starts to smell tasty!
4. Now pop in the sliced red peppers and give them a good stir. Let them soften slightly, stirring occasionally for about 3 to 4 minutes.
5. Prepare the stock and once ready put straight into your saucepan.
6. Stir in the sweet potato and bring it to the boil couple for minutes. Then turn it down to a low to medium heat to simmer.
7. Season again with a little salt and pepper then pop the lid on. Leave it to cook for 30 to 40 minutes, stirring occasionally throughout.
8. Check that your potatos are softened fully by putting a fork into one – very little pressure should force the potato to split.
9. Take off the heat and set to one side.
10. This is the fun bit – It’s time to get the hand blender out! Set your hand blender up and place the blades at the bottom of the pan. Turn on and get blending! It usually takes about 5 minutes to get the whole lot blended together and watch out for lumps when you think it’s nearly there.
11. Serve your super tasty soup which some chunky bread and enjoy! (All left over soup can be popped in the fridge or freezer and eaten at a later date)
This recipe can easily be adapted to most root vegetables and other curry pastes. Another lovely option is to use curry powder instead of using a curry paste – you just need to add it when you put the stock in. I’ve also experimented with carrot’s, sweet potato and mild curry powder which was delicious! Get creative with it but do also think about what flavours go together!