Mexican sweet potato soup

Ingredients for 2 servings:

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

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

vegan

Peel and dice the onion. Peel and dice the sweet potato. Heat the coconut oil in a saucepan and sauté the onion, briefly frying the sweet potato. Add the vegetable stock and simmer for 10 minutes, until the sweet potatoes are soft but not falling apart. Meanwhile, wash, trim, and dice the bell peppers. Drain the sweet potatoes through a sieve, reserving the stock. Finely puree the sweet potatoes with a small amount of the stock. Slowly add more stock until the desired consistency is reached. Stir in the corn, beans, and bell pepper. Reheat the soup and season with salt and pepper. If you like it a bit spicy, add Tabasco.