1 tbsp olive oil
1 red onion, roughly chopped
1 vegetable stock cube in 750ml boiling water
1 medium sweet potato, peeled and roughly chopped
2 carrots, roughly chopped
2 red peppers, sliced
400g tin chopped tomatoes
200ml light coconut milk
Pumpkin and sunflower seeds
Heat the oil in a saucepan over a medium heat and fry the onion for 5 mins until soft. In a jug, make 750ml stock using the stock cube and boiling water.
Add this to the pan with the sweet potato, carrots, peppers and tomatoes. Cover the pan loosely and simmer for 20 minutes, or until the veg is soft.
Blend the soup until smooth, add the coconut milk and season with black pepper.
Serve with a scattering of pumpkin & sunflower seeds and warm, fresh bread.
Click here to find out more about the fresh, healthy options available from The Art Cafe at Charles Roe House in Macclesfield, part of Pinches Medical + Wellbeing.
Article sponsored by Pinches Medical + Wellbeing