Mexican Sweet Potato & Roasted Red Pepper Soup

Serves 4

Ingredients:

• 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

Method:

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.