Sweet Potato, Red Pepper & Red Lentil Soup


  • 300g sweet potato, diced⁣
  • 3 garlic cloves, sliced⁣
  • 1 onion, diced⁣
  • 2 red peppers, diced⁣
  • 4 large plum/vine tomatoes, diced⁣
  • 70g lentils⁣
  • ½ tbsp basil⁣
  • 1 tsp oregano⁣
  • ¼ or ½ tsp cayenne pepper (depending on how much heat you like)⁣


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1. Heat 1 tbsp of olive oil in a saucepan and fry the garlic and onion on a low heat until softened. Season with a little salt and black pepper.⁣

2. Add the red pepper and tomatoes and fry on a medium heat until softened, around 5 mins, stirring frequently.⁣

3. Add the basil, oregano and cayenne and cook for 1 minute.⁣

4. Add sweet potato, red lentils and 1.5 litres of vegetable stock. Bring to the boil then reduce to a simmer for 30 minutes.⁣

5. Remove the pan from the heat and use a hand blender to blend until smooth

To make the croutons:⁣

Chop bread into cubes then fry in olive oil and salt & pepper until crispy. Enjoy.



For The Curry:

🔹 2 cup water + ½ cup water
🔹 2 can full fat coconut milk
🔹 1 heaping tbsp tomato paste
🔹 2-3 cups beet greens (or greens of choice)
🔹 1 medium onion, chopped
🔹 1 tbsp avocado oil
🔹 Juice of 1 large lemon
🔹 1 tbsp ginger, grated
🔹 4-5 dried curry leaves
🔹 1 can (20 oz) young green jackfruit, roughly chopped
🔹 1 large sweet potato, peeled and cubed
🔹 2-3 garlic cloves, minced
🔹 1½ tsp sea salt
🔹 Whole Spices: 1 tsp each brown mustard seeds, cumin seeds, coriander seeds
🔹 Powdered Spices: 1½ tsp garam masala, 1 tsp each kashmiri chili (optional), turmeric and paprika


▶️ In a medium pot heat up the oil in medium heat and once shimmery add the whole spices and cook until crackling and fragrant, ~2 min, stirring the whole time to avoid scorching.

▶️ Add the onion and cook until softened and golden at the edges, ~5 mins, stirring every now and then. Add the garlic and ginger and cook 3 more mins, stirring to avoid burning.

▶️ Add all the powdered spices and cook 30 secs, stirring the whole time, lower heat to medium low then add ½ cup water and scrape the bottom of a pot with a spatula to deglaze.

▶️ Add the jackfruit and sweet potato and cook 5 mins, stirring to prevent sticking.

▶️ Add the remaining water, coconut milk and tomato paste. Bring everything to a boil then lower to a simmer, cover and cook until the sweet potatoes are tender, ~10-15 mins.

▶️ Add the greens and continue cooking 1 min then remove from heat, stir in the lemon juice, top with cilantro and serve alongside your grain of choice and/or naan. I paired it with fluffy basmati.