top of page

Sweet Potato Pepper Soup

​There’s something so satisfying about making homemade soup - the same warm and cozy meal, but with the comfort of knowing there’s only wholesome ingredients inside. This soup is packed with nutrients and a sweet, spiced flavor. It pairs perfectly with a grilled cheese turkey sandwich on sourdough!

DSC00350.jpg

Ingredients 

Directions

  • 1 large sweet potato 

  • 1 head of cauliflower 

  • 2 red bell peppers

  • 1 red onion 

  • 1 entire head of garlic

  • Heavy drizzle of olive oil 

  • Heavy sprinkle of salt, pepper, garlic powder, paprika 

  • 1 14oz can coconut milk

  • 2 cups chicken broth 

DSC00353.jpg

  1. Preheat oven to 400 F / 200 C.

  2. On a sheet pan, place one sweet potato sliced into two halves, two whole red bell peppers with the tops cut off and seeds removed, one head of cauliflower chopped into large florets, one onion with the ends chopped off and skin peeled, and one entire head of garlic with the top cut off to expose the tops of the actual cloves. 

  3. Drizzle the entire sheet pan with olive oil and sprinkle on a generous amount of each seasoning.

  4. Roast the vegetables in the oven for 40 minutes until fully softened.

  5. Once roasted, remove the tray from the oven, and use tongs to transfer vegetables from the tray to a large pot on the stove. For the garlic, use the tongs to squeeze the now- soft cloves out of their skins. 

  6. Pour in coconut milk and chicken broth, and use an immersion blender to blend the mixture until smooth. (If you do not have an immersion blender, you can put everything into a traditional blender first and then transfer to the pot once smooth. Although, I 100% recommend getting a handheld immersion blender, as you can find some on Amazon that have multiple attachments such as a whisk, chopper, etc. so it’s many functions in one tool. Anything for less dishes, I say!)

  7. Divide soup into 6 meal prep containers. Keep refrigerated for up to one week, or freeze extras until ready to eat.

  8. Warm soup in the microwave for two minutes when ready to eat. I love pairing it with a grilled cheese turkey salad for some protein and a nice crunch!

bottom of page