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Spiced Sweet Potato Soup

Spiced Sweet Potato Soup

with kidney beans and coconut milk

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This lightly spiced and hearty sweet potato soup is like a warm hug in a bowl. As an added bonus, it's also filled with flavour, packed with protein, and perfectly plant-based. A dish that well and truly has it all!

Tags:Under 650 calories•Veggie•Nut free•Vegan
Allergens:Celery
Total Time45 minutes
Cooking Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

300 g

Sweet Potato

1 sachet

Dried Thyme

1 piece

Scallion

1 piece

Garlic

1 piece

Lime

1 pack

Red Kidney Beans

1 sachet

Garam Masala

1 pack

Chopped Tomatoes

180 milliliters

Coconut Milk

1 sachet

Vegetable Stock

(ContainsCelery)

1 piece

Bell Pepper

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2285 kJ
Energy (kcal)546 kcal
Fat18.63 g
of which saturates14.73 g
Carbohydrate77.88 g
of which sugars21.97 g
Dietary Fiber11.12 g
Protein20.15 g
Cholesterol0 mg
Salt3 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
•Zester
•Sieve
•Grater
•Baking Sheet with Baking Paper
•Pot
•Lid
Instructionsdownload icondownload iconPDF
Instructionsarrow up iconarrow up icon
download icondownload icon
1
  • Preheat your oven to 220°C/200°C fan/gas mark 7.
  • Chop the sweet potatoes into 2cm chunks (peeling optional). Place onto a large (lined) baking tray.
  • Drizzle with oil and half the thyme. Season with salt and pepper then toss to coat. Spread out in a single layer.
  • When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

TIP: Use two baking trays if necessary.

2
  • Trim and thinly slice the scallion. Peel and grate the garlic (or use a garlic press).  
  • Halve the bell pepper and discard the core and seeds. Chop into 1cm chunks.
  • Zest the lime then halve and juice it.
  • Drain and rinse the kidney beans in a sieve.
3
  • Heat a drizzle of oil in a large pot on medium-high heat.
  • Once hot, add the scallion (keep a little aside for garnish).
  • Season with salt and pepper and fry until soft and sweet, 1-2 mins, stirring occasionally.
  • Add the pepper and fry for 4-5 mins. Add the garlic, garam masala and remaining thyme.
  • Fry for 30 secs and then add the chopped tomatoes, 100ml water (double for 4p), vegetable stock and the coconut milk. Stir well.
4
  • Bring the soup to the boil.
  • Allow it to simmer covered on low heat for 12-15 mins.
  • Add the kidney beans when the soup has 5 mins left to cook.
  • Season to taste with salt and pepper.
5
  • Remove the soup from the heat.
  • Stir in the roasted sweet potato.
  • Add half of the lime juice.
6
  • Spoon the soup into bowls.
  • Garnish with lime zest and lime juice to taste.
  • Finish with a sprinkling of scallion.