This is a recipe plus a suggestion. This soup is delicious on its own of course, or with some lovely bread and butter. My friend Zabrina and I are big soup fans and she made a version of this soup for me many years ago, and I couldn’t believe how tasty it was from three simple ingredients.

The thing about soup is that it’s completely customisable, and you can use whatever you have in whatever quantity on any given day. I’ve given quantities here but it is a guideline really, if you have slightly more sweet potatoes in your pack and you don’t want them to go to waste by all means chuck them in, or ig you have white onion and not red that’s fine too. I would recommend using the sweet pointed red peppers but if you have a mix of those and bell peppers go ahead.

You can add chilli or paprika to give this soup some warmth, but I prefer fresh red chillis sliced on top.

Which brings me to the toppings - I like my soup loaded, and it’s a great way to add extra nutrients. I have suggested feta and seeds for protein, parsley for antioxidants and chillis for their anti-inflammatory properties, but you can really add anything you fancy. Leftover shredded chicken, thick greek yoghurt, pine nuts or coriander would work well.

Ingredients (makes 4 portions)

• Four medium sweet potatoes

• Two sweet pointed red peppers

• One red onion

• Vegetable stock cube or fresh chicken stock, about 500ml

• Fresh parsley

• Red chillis

• Feta cheese, about 30g

• Extra virgin olive oil

• Mixed seeds - I used sunflower, pumpkin, golden linseed

Method

• Peel and roughly chop the potatoes, roughly chop the peppers and onions

• Drizzle with olive oil on a baking tray and season well

• Roast on 200c fan for around 30 minutes, until the potatoes are soft

• Tip it all, with the lovely juicy oil, into a large pot on the hob and add your stock - it should just cover the vegetables and they shouldn’t be swimming in it, this is quite a thick soup

• Bring to the boil and simmer for 10 minutes

• Blitz with a stick blender, add more stock if you like it thinner

• Top with crumbled feta, sliced chillis, seeds and chopped parsley.

• Drizzle with extra virgin olive oil