Ingredients:

5,000 g Red bell pepper
500 g Sweet potato (peeled and roughly cut)
1,000 g Onion (chopped)
2 tbsp Rice bran oil
500 ml Vegetable stock
1 tbsp Sea salt

Instructions:

1. Pre-heat the oven to 250°C
2. Place the bell pepper on a tray and bake for 8-10 minutes.
3. Remove from the oven then place into a bowl and cover with a wrap until it has cooled down.
4. Peel off the red pepper skin and remove all of the seeds.
5. In a large pot under a medium-high heat, sauté the onion until fragrant.
6. Add the sweet potato and stir until almost cooked, then add the red pepper and vegetable stock. Stir well and simmer for half an hour.
7. Season with salt and pepper.
8. Remove from heat and let it completely cool down.
9. Use a blender to blend the soup mixture, then strain.

Nutrients Per Serving:
Kilocalories 65 kcal
Protein 2 g
Carbohydrate 14 g
Fat, total 8 g