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Tasty Christmas recipe – sweet potato, butternut and red pepper soup

A thick orange soup is served in a white china bowl, garnished with some seeds and a small leaf. The bowl stands on a tartan napkin with a silver spoon lying beside it.
Follow these 6 easy steps to make a delicious and warming soup, perfect for a cold winter’s day.


1 onion, sliced

2 sticks celery, chopped

1 chilli, finely chopped

2 garlic cloves

2 tbs sunflower oil

3.5cm piece of ginger, grated finely

500g sweet potato, peeled and chopped

500g butternut squash, peeled and chopped

200g roasted red pepper, chopped

400ml coconut milk

200ml vegetable stock


1. Prepare the vegetables.

2. Heat the oil in a soup pan and sweat off the onion for 10 minutes until lightly coloured, then add the celery and cook for another 5 minutes.

3. Add the ginger, garlic and chilli and cook for 2 minutes.

4. Add the sweet potato, butternut squash and red pepper, and sauté for a further 2 minutes.

5. Pour in the coconut milk and stock, and cook for a further 30 minutes until vegetables are cooked.

6. Purée the soup with a stick blender and season to taste.