Paleo Chicken Soup with Roasted Red Pepper & Sweet Potato

Start by peeling and chopping the sweet potato. Put it into a saucepan, cover with water, and boil until it's soft and easily pierced with a fork.

While the sweet potato is cooking, peel and finely chop the shallots and chop the roasted red peppers. In another saucepan, bring water to a boil and add the stock, stirring until it's dissolved. Remove it from heat when it's ready.

Heat olive oil in a frying pan over medium-high heat, then add the shallots. Saute until they're softened.

When the sweet potato is ready, drain it, then add it to the pan with the shallots. Mash the mixture until it's relatively smooth.

Season your mixture with paprika and chili flakes if desired, then add the roasted red pepper. Stir through the stock, add the chicken, and bring everything to a boil. Poach the chicken until it's fully cooked.

While the chicken is cooking, finely slice the radish and chop the coriander. Once the chicken is done, shred it with a fork.

Finally, distribute your roasted red pepper soup among serving bowls. Season to taste with salt and pepper, garnish with coriander and radish, and serve. Enjoy!