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fiid Hack: Mexican Sweet Potato & Roasted Red Pepper Soup

November 24, 2020

fiid Hack: Mexican Sweet Potato & Roasted Red Pepper Soup

Nothing gets you through the cold winter months better than a big bowl of soup. This one especially, as it's packed to the brim with hearty and nutritious beans, red pepper and sweetcorn. Share with friends and family, or store in the fridge for the week ahead. 

Serves 4


  • 1 x fiid Smoky Mexican Black Bean Chilli
  • 1 x Sweet Potato (peeled & cubed)
  • 600ml Vegetable Stock
  • 100g Black Beans, canned
  • 100g, roasted Red Pepper, jar
  • 200g Sweetcorn, canned
  • 2 tbsp Pumpkin Seeds
  • 1 tbsp Chives (chopped)
  • Salt & Pepper


  1. Preheat the oven to 180C
  2. Place your pumpkin seeds on a roasting tray and spread out, pop into the preheated oven for 5 -10 minutes until lightly toasted.
  3. Peel and cut your sweet potato into cubes, add to a pan of boiling water and simmer for 20 –30min until soft.
  4. Once your sweet potato is cooked add it to a blender along with your fiid Smoky Mexican Black Bean Chilli and 600ml Vegetable Stock. Blend until smooth then pour into a saucepan.
  5. Season with salt & pepper, bring to a boil and remove from the heat to serve.
  6. Pour your soup into a bowl and sprinkle with drained and rinsed black beans and sweetcorn, sliced red pepper, pumpkin seeds and chopped chives.
  7. Serve and enjoy.

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