Sweet Potato and Red Pepper Soup
This delicious sweet potato and red pepper soup is bursting with colour and flavour. It's really easy to make (no roasting required!). It's also packed with health benefits, and a great way to include more veggies in your diet.
Equipment
- Blender or food processor
Ingredients
- 500 g sweet potatoes scrubbed and diced
- 1 red pepper seeds removed, diced
- 1 carrot optional, scrubbed and diced
- 1 onion peeled and chopped
- 1 clove garlic peeled and very finely chopped
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- ½ teaspoon ground ginger
- 600 ml vegetable or chicken stock
- seasoning if required
Instructions
- Heat a large pan over a medium high heat and add the olive oil. Add the chopped onion, red pepper and spices. Fry for 10 minutes, stirring occasionally until starting to brown.
- Add the garlic, carrot and sweet potato and mix well.
- Pour in the stock and bring up to a boil. Simmer, covered for 20 minutes. Stir occasionally so that it doesn't stick on the bottom of the pan.
- Blend the soup until smooth. Taste and adjust the seasoning if necessary.
Notes
- You can replace the cumin and ginger with other spices or herbs if you prefer. Cinnamon and allspice would both go well, or you could use herbs such as thyme, sage or rosemary.
- You could also add extra ginger or smoked paprika for some extra heat.
- Up to half of the stock can be replaced with coconut milk.
Nutrition
Calories: 204kcalCarbohydrates: 41.2gProtein: 2.6gFat: 3.8gSaturated Fat: 0.6gFiber: 6.5gSugar: 4.1g
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