Roasted Red Pepper, Sweet Potato and Kale Soup

Servings: Serves: 8

Nutritional Information:

Per serving (249g)

Calories 208, Fat 3.4g, Saturates 0.4g, Sugars 8.5g, Salt 0.97g




Preheat grill to medium. Halve the red pepper and remove the seeds. Place under the grill, skin side up and cook until the flesh is soft and the skin blistered and blackened. Then, remove from the grill and set aside.


Heat the oil in a large pan and add the onions with a pinch of salt. Cook until beginning to soften before adding the garlic, sweet potato and carrots. Continue to cook, stirring, for a few more minutes


Add the remaining ingredients, except the kale, into the pan and mix to combine. Bring to a simmer and cook for 15 minutes, or until the lentils and carrots are tender.


Add the kale to the pan along with a little extra water, if a thinner soup is preferred. Cook for 5 minutes.


Taste to check the seasoning and adjust if necessary. Serve hot, with crusty bread for dipping.


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