Roast Sweet Potato and Red Pepper Soup Syn Free

The method I use to make this Roast Sweet Potato and Red Pepper Soup has become one of my favourite ways of making a quick and tasty soup, perfect when you want something that can be prepared with the minimum of fuss.

Roast Sweet Potato and Red pepper Soup Syn Free

I find roast vegetable soups so easy to make.

The principle is simple.

  • Prep your veg
  • Roast them.
  • Pop them in a saucepan with stock and whizz with a stick blender. (I have used the blender in the link for the past 5 years and can personally recommend it.)

Roast sweet potatoe and red pepper soup syn free

Ta Dah!! Soup. It’s so easy. The vegetables caramelise to release the maximum flavour and develops a rich slightly smoky edge, yet all you have to do is sit back and play on Pinterest chill.

I garnished my soup with a few grams of chorizo (and syned them) but that’s because I’m a bit of a chorizo junkie – I loooove that stuff!

If you are similarly inclined chorizo is 12 syns per 100g. I used around 10g for my garnish so 1.2 syns, and if you love the stuff as much as I do worth it. If you aren’t of the carnivorous persuasion, hate chorizo or just don’t want to use the syns then it’s fine without.

Now just a sec, before we get to the recipe can I just remind you of our little giveaway?

giveaway diet doodle diaryI love these diaries, and yes, I know that Slimming World are just launching their own but I think these are a lot more fun! Entries close on 25th June, so get clicking for a chance to win.

Roast Sweet Potato and Red Pepper Soup Syn Free
Prep time
Cook time
Total time
A super simple but mega tasty roast vegetable soup. Perfect when you want something full of flavour with the minimum of fuss.
Serves: 4
  • 2 medium - large sweet potatoes, peeled and chopped into 1" cubes
  • 1 medium red onion, peeled and sliced into wedges
  • 2 red peppers - deseeded and torn into 1" pieces
  • 2 cloves garlic (unpeeled)
  • Low calorie oil spray
  • 2 teaspoons smoked paprika
  • 1 litre stock (chicken or vegetable from a cube is fine)
  • Salt and pepper to taste
  1. Place all the prepped vegetables (including the garlic) on a roasting tray and spray with low calorie cooking oil.
  2. Place in a hot oven for 15- 20 minutes until the sweet potato is tender.
  3. Remove from the oven and place all the vegetables except for the garlic cloves in a saucepan.
  4. Squeeze the garlic from the skins and add to the vegetables.
  5. Add the stock and smoked paprika and use a stick blender to blend. I prefer to leave a few chunky bits in mine, but do it how you like it!
  6. Taste and add salt and pepper as needed.
I garnished mine with chorizo, 12 syns per 100g. It only takes around 10g of thinly sliced chorizo for each bowl so approx 1 syn.








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