Sweet Potato, Pepper and Tomato Soup (with a kick of Chilli)

As we head towards Fall we head into a whole new season of food. Here at Hatty’s Kitchen we get excited because Fall means soup season!

Not only is soup a simple meal to make but it’s a great way to add vegetables into your diet, nutritious and delicious – what’s not to love about it?

This is a great batch recipe, it makes 7-9 servings and we freeze servings in portions.

This cooks straight from frozen in a microwave or defrost to cook on the hob.

If you are not a fan of chilli or hot food please omit the chilli as this recipe certainly has a warming kick.


15 mins






1 Large sweet potato

3 Large red peppers

3 Large carrots

2 Large white onions

3 Cups of cherry tomatoes or 6 large tomatoes

1 tbps International Collection Organic Coconut Oil

10 Sprigs of fresh basil

750ml of Vegetable stock

1 tsp Chilli flakes




This recipe is really simple but you will need a hand food processer or another type of food processer to blend the soup.

Pre heat the oven to 375°F.

Peel the carrots, onions and sweet potato and dice into cubes. Chop the peppers and the tomatoes.

Place the carrots, sweet potato, peppers and onions onto a baking tray with the coconut oil and plenty of salt and pepper and if you are including it, the chilli. Place in the oven and bake for 15 mins add the tomatoes and cook for a further 15 mins

Once the vegetables are cooked transfer them into a large cast iron pan, pour the vegetable stock over the vegetables and bring to the boil on the hob.

Whilst the liquid is coming to the boil, roughly chop the basil.

Remove the pan from the hob, add the basil and blend until smooth. Season with salt and pepper.

This recipe is delicious on its own, as an entrée or serve with cheese and bread as a hearty lunch.

We hope you enjoy this as much as we did!