Mexican Sweet Potato & Roasted Red Pepper Soup

November 24, 2020 1 min read

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.