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Perfect as a festive starter or a hearty lunch...

Simple and easy to make, this lightly spiced roasted sweet potato soup is a warm and comforting companion for cold winter’s nights.


PREP: 10 mins

COOK: 30 mins


    • 1 sweet potato, roughly chopped
    • 1 red pepper, deseeded and chopped into chunks
    • 1 red onion, peeled and cut into chunks
    • 1 tsp paprika
    • 3 tbsp olive oil
    • 3 cloves of garlic, crushed
    • 4cm fresh root ginger, finely chopped
    • ½ tsp dried red chilli flakes
    • 200ml vegetable stock
    • 1 tsp maple syrup
    • Salt and freshly ground black pepper


1. Heat oven to 190C/170C fan/gas 5. Put the sweet potato, pepper and onion on a baking tray. Sprinkle with the paprika, drizzle with 2 tbsp oil and toss together. Roast for 30 mins or until beginning to brown.

2. Heat the remaining 1 tbsp oil in a frying pan over a medium heat. Fry the ginger, garlic and chilli flakes and for 2–3 minutes, or until fragrant.

3. Tip the roasted vegetables into a blender along with the ginger, garlic and chilli flakes and add the vegetable stock and maple syrup. Whizz until smooth. Pour into a saucepan and heat until piping hot.

4. Season with a sprinkling of salt and freshly ground black pepper to taste and serve with fresh crusty bread.

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