Banish your winter cold with this spicy soup.
Winter is coming. And we're all getting a cold. This spicy soup is a perfect winter warmer for a cosy night in or to meal prep for the week ahead. My recipe serves about 3 generous bowls and you can freeze for another day.
Preheat oven: 180 degrees
Peel the sweet potatoes and chop into small cubes along with the peppers. Season with salt and pepper and roast in the oven for 35 minutes. While the vegetables are in the oven, dice the shallots and garlic then fry off in a pan on a high heat. Add the stock to the pan and leave to simmer. Remove the vegetables from the oven and add to the pan. Stir in the sour cream, cayenne pepper and red chilli. Once combined remove from the hob and blitz with a hand blender. I blitzed mine until nearly completely smooth, leaving a few tiny chunks.
Serve with a sprinkle of pumpkin seeds and extra chillies for an even spicier kick.
Molly, 23, London.
A tiny food pornographer, with a minor addiction to burgers and sushi. Following a dairy-free diet not by choice, but forever choosing to eat cheese and chocolate.