Roasted Red Pepper & Sweet Potato Soup
GF / DF / V / 200cal in a 400g portion
We roast all the vegetables, sweet potato, red peppers, garlic, and onion. We also use only plant-based cream, for those with dairy issues and of course, we make the vegetable stock ourselves. The flavours in this soup are amazing, you simply have to try it.
Vegetable Stock by Kayla's Kitchen (Celery), Sweet Potatoes, Red Peppers, Plant Cream, Onions, Spring Onions, Lemon Juice, Garlic, Smoked Paprika , Vegetable Oil, Salt, Black Pepper , Cayenne Pepper
For allergens, see ingredients in bold
Last updated 14/02/22
Nutrition & Portions Explained
Garnish with some freshly chopped coriander and serve with warm bread.
These cooking instructions are only a guide. Your appliance may have a different set of power ratings. Adjust accordingly. Make sure your food is piping hot (>70ºC) before serving.
For best results use your microwave oven
Microwave Oven : From Frozen : Use defrost setting on your Microwave for at least1 12 mins. Check to see if it is piping hot at the centre. If not, return to the microwave oven at high setting for another few minutes.
Defrosted : High setting for 3 mins. Check to see if it is piping hot at the centre. If not, return to the microwave oven at high setting for another few minute.
On the Hob Empty into a saucepan over medium heat . Reheat slowly until piping hot. Add water or vegetable stock if the sauce is drying out.
*As many of our dishes as possible are made without the most common allergens, for instance we use corn flour instead of wheat flour in our sauces. While we make dishes that are wheat, nut and dairy free, we do handle these products in our Kitchen. So if you have a Clinical Diagnosis of Coeliac Disease or other allergies, you need to exercise care in your choices. Please get in touch with us if you have any specific dietary requirements.