roasted sweet potato & red pepper soup

  • Yield:

    serves 1 (easy to multiply)
  • Cooking Method:

    roasting
  • Prep Time:

    30 mins
  • Cook Time:

    30 mins
roasted sweet potato & red pepper soup

This roasted sweet potato, red pepper & chilli soup is a serious winter warmer and an exceedingly comforting soup. I started making it when my son was weening and loved sweet potato puree. I discovered I liked it too; but being me, I desired a kick of chilli and the crunch of roasted veg/seeds or nuts to accompany it! I make this soup excessively thick – like a puree; you can see in the photo that the pine nuts and sweet potato chips are able to sit on top of the soup without sinking. If you prefer you can make it thinner by adding more vegetable stock. The recipe is per person so if you are feeding four people multiply it by four. 

Ingredients:

  • 2 glugs of olive oil
  • 1 Tbsp muscovado sugar
  • 1 tsp cayenne pepper powdered (you may want to halve this)
  • 2 chillies chopped small (I like cayenne)
  • 1 large sweet potato halved (they only had tiny ones in the shop so I used two small ones)
  • 1 large red pepper (de-seeded and halved)
  • 250 ml veg stock (I use vegan swiss bullion)*
  • 25 g pinenuts or pumpkin seeds

Method:

  1. Preheat the oven to 200ºC, then make your marinade in a heat proof dish by combining the oil,  sugar, cayenne pepper, chillies. Place the dish on the gas flame and warm so that the flavours infuse the oil and the sugar melts.

    roasted sweet potato & red pepper
    roasted & ready to blitz

  2. Cover the sweet potato halves in marinade & pop onto a baking tray. Place the red pepper halves on the baking tray & pour the remaining marinade into them. Pop them into the oven for 30 mins to roast.

  3. Make your veg stock (I use vegan swiss bullion) while they are baking, you need 250ml to make it thick like mine*.  And toast your seeds or nuts of choice a low flame (I recommend pine nuts or pumpkin seeds)

  4. When the 30 mins are up dump everything from the baking tray into a liquidiser EXCEPT the smallest sweet potato half! Pour your 250 ml of veg stock into the blender too. Blitz it. Pour – more like dollop the soup into the bowl or mug of choice

  5. Cut up the sweet potato half  you set aside into chips or croutons & pop them on top of your thick thick soup. Sprinkle your toasted pine-nuts over the lot & dig in!

Notes:

*if you prefer a thinner soup make more vegetable stock