This colourful and flavoursome soup is rich in vitamin C and easy to make. It is a dish to combine with our Iron-rich Steak Salad, to help the body to absorb the iron. The ingredients also supply vitamin A, magnesium, B vitamins and antioxidants. Have it either as a cosy supper with friends, or if you halve the ingredients, as lunch for two. Harissa paste is a North African hot chilli pepper paste, an exotic medley of various herbs and spices – many supermarkets do their own version – and is an easy way to add kick to a familiar base.

– Serves 4 –

4 large red peppers (preferably Romano), halved and deseeded

2 tablespoons olive oil
2 red onions, finely diced
2 teaspoons harissa paste
700g sweet potatoes, peeled and diced
1 litre vegetable or chicken stock
4 tablespoons crème fraîche

1. Preheat the oven to 180°C and place the red peppers in a roasting dish with a splash of olive oil. Bake them for 20 minutes, or until they start to brown.

2. Heat a tablepoon of the oil in a medium-sized pan and cook the onion and harissa on a high heat. Stir occasionally to ensure that the onions do not burn.

3. Once the onions have started to caramelise, add the sweet potatoes and a little more oil and cook for 10 minutes.

4. Add the stock and bring it to the boil, then reduce the heat to a simmer. Remove the peppers from the oven and add them to the pan. Simmer gently until the sweet potatoes are cooked through.

5. Remove the soup from the heat and whizz it in a liquidiser.

6. Serve it with a dollop of crème fraîche and a drizzle of olive oil.

Recipe from my book The Happy Kitchen: Good Mood Food

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Creamy Sweet Potato & Red Pepper Soup Recipe – Good Mood Food