Rich filled bell pepper soup
A rich and healthy bell pepper soup with sweet potato, avocado, onion and beans. A delicious soup full of flavour and packed with vegetables.
Ingredients
Supplies
Peel and cut the sweet potato and celery into small pieces. Dice the bell peppers and avocado, onion in thin rings and slice the garlic.
Put a pan on the stove and add a splash of olive oil.
Add the bell pepper, celery, onion, sweet potato and garlic to the pan. Let the vegetables fry on a low heat, stirring occasionally. Fry until the onion is soft. This will take about 10 minutes.
Then add the sage, coriander, cumin, 2 stock cubes, the passata and 1 litre of water. Bring to the boil.
Stir to combine and, when the soup is boiling, turn down the heat. Simmer for about 15 minutes with a lid slanted over the pan.
Then add the avocado and lime juice. Puree the soup with a hand blender.
Add the drained kidney beans and season with salt and pepper.
The soup is ready to serve.
