Sweet Potato and Red Pepper Tray Soup

  • 3 Sweet potatoes
  • 3 cloves of garlic
  • 1 onion
  • 2 red peppers
  • 1 pint of stock
  • Small bunch of parsely

A warming Autumnal soup perfect for lunch or suppers.

I am the laziest cook if you haven’t sussed that already with my penchant for one-pot suppers. But this soup takes life to a new level of ease. One tray, 6 ingredients. Yes, please!

Roasting the vegetables before adding to the soup gives a nice robust flavour and means you can read more of the “Friend”!


  • Peel and chop the sweet potatoes.¬†Cut the onion and red peppers into chunks. Separate the garlic bulbs but do not peel.
  • Place all the ingredients onto a baking tray and spray with oil. Roast for 20-25 minutes then set aside to cool.
  • When cool, add veg to a pot and squeeze the garlic puree from the roasted garlic. Add stock and give it a good stir. Bring to a boil, add the chopped parsley and blend.
  • Serve with lots of crusty bread.

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