Romano Pepper & Sweet Potato Soup
Comes with a kick
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40 minutes
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Serves 2
30 Minutes
Serves 2
Peel and chop your potatoes into chunks. Boil in salted water for 10-15 minutes and then drain.
Whilst the potatoes are cooking, chop your onion, chilli, and shred the ginger.
Heat the oil over a medium heat and fry the onions until they begin to caramelise, then add the chilli and spices. Cook for a further 5 minutes and then add the ginger and garlic and fry for another 2 minutes.
Add in the spinach along with 100ml of water and the cooked potatoes. Simmer for 5 minutes until the water has evaporated and the spinach has wilted.
Season to your taste and add in the lemon juice. Enjoy!
Recipe from Olive Magazine.