Name: Sweet Potato Soup with Bell Peppers, Lemon & Thyme
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 1 tbl avocado oil; 1 onion, diced; 4 bell peppers, diced (about 4 cups); 4 cups chicken or vegetable broth; 2 cups leftover mashed or baked sweet potato OR 1 can organic sweet potato puree; 1 tsp ground cumin; Juice of half a lemon; 2 tbl thyme leaves; Sea salt and black pepper to taste

Sweet Potato Soup with Bell Peppers, Lemon & Thyme

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This sweet potato soup is livened up with mixed bell peppers, plenty of herbs and a generous squeeze of lemon juice to brighten up the bowl!

Author: Rachael Bryant / Meatified
Prep Time: 5 mins
Cook Time: 30 mins
Total Time: 35 mins
Yield: 6 cups 1x

Ingredients

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1 tbl avocado oil
1 onion, diced
4 bell peppers, diced (about 4 cups)
4 cups chicken or vegetable broth
2 cups leftover mashed or baked sweet potato OR 1 can organic sweet potato puree
1 tsp ground cumin
Juice of half a lemon
2 tbl thyme leaves
Sea salt and black pepper to taste

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Instructions

Add the avocado oil to a large saucepan or dutch oven over medium-low heat. Saute the onion and peppers until slightly softened.
Either puree the leftover sweet potato with 2 cups of stock and add to the pan with the remaining 2 cups of stock OR add the sweet potato puree and the stock to the pan.
Add the cumin and turn up the heat so that the soup comes to a simmer.
Simmer until the peppers are tender, about 20 minutes.
Add the lemon juice, fresh thyme and season to taste with salt and pepper.
Serve as is, or blend until smooth – however you prefer!

Find it online: https://meatified.com/sweet-potato-soup/