Sweet Potato and Red Pepper soup with Coconut Milk

2 chicken stock cubes (use vegetable if you want a vegetarian soup)
3 pints boiling water
5 good sized sweet potatoes
3 good sized red peppers

1 large onion
1 generous knob of butter
1 can coconut milk
Salt and pepper to taste

Pre-heat the oven to 200º C with a baking tray left in the oven to heat through as well.

Move on to peeling the sweet potatoes and chopping into small chunks for easier cooking.

Cut the peppers into halves and take out the stalks and seeds – rinse under a running cold tap to remove the last of the seeds.

Roughly dice the onion.

Heat up a large pan with the butter and add the onion.

Pop your red peppers onto the baking tray and into the oven.

When the onion is softened and starting to go brown add a pint of water with the stock cubes in. Pour in the other 2 pints of water and bring to the boil.

Add your sweet potatoes and leave to boil.

When the red peppers have started to blacken take out of the oven and leave to cool. Once cool slice roughly and add to the pan

Simmer all the ingredients together before adding the coconut milk.

Taste and season as required.

You can either run it through a blender or mash with a potato masher for a more rustic wholesome meal. Serve with warm crusty brown bread on a cold autumn day!