Summary

Ingredients

• 1 onion (s)
• 1 large sweet potato (s)
• 500 ml vegetable stock
• 2 tablespoon coconut oil
• 0.5 ½ bell pepper (s), red
• 100 g canned corn
• 100 g canned kidney beans
• some salt and pepper
• possibly Tabasco

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Instructions

1. Peel and dice the onion. Peel the sweet potato and cut into pieces.
2. Heat the coconut oil in a saucepan and sweat the onion in it, fry the sweet potato briefly. Add the vegetable stock and cook for 10 minutes, until the sweet potatoes are soft but not disintegrated.
3. In the meantime, wash, clean and dice the peppers. Drain the sweet potatoes through a sieve and collect the broth.
4. Finely puree the sweet potatoes with a small portion of the broth. Slowly add more stock until the desired consistency is achieved. Stir in the corn, beans and bell pepper.
5. Heat the soup again and season with salt and pepper. If you like it a bit spicy, you can add Tabasco.