go-to roasted soup
Roasting red bell peppers, sweet potatoes, tomatoes and onions give such depth of flavour to not only soups but roasts, salads or in a wrap with some tahini. Another plant-based recipe I love, being mostly pescatarian, this soup is so nutritious.
Roasted Red Pepper and Sweet Potato Soup
Ingredients:
2 Large Sweet Potatoes, diced
1 Red Bell Pepper, diced
1 Onion, quartered
3 Garlic Cloves, in skin, cut off the end
700ml Vegetable Broth (I love the Kallo Organic Vegetable Stock Cubes - as they have no preservatives, or artificial ingredients as well as being low of salt, which I find most stock cubes tend to be high in)
1 tsp Smoked Paprika
2 tsp Balsamic Vinegar
2 tbsp Olive Oil
1/2 tsp Sea Salt
Ground Black Pepper
Topping: Yoghurt, coconut milk, paprika, ground black pepper, olive oil, balsamic vinegar.
Method:
Preheat oven to 200c and line a baking sheet with parchment paper.
Arrange the sweet potatoes, pepper bell pepper, onion, and garlic in an even layer on the baking sheet and drizzle with olive oil. Sprinkle with salt and pepper.
Place in the oven and roast for 20 minutes, or until the sweet potatoes are soft - giving them a shake half way through roasting so they cook evenly without burning..
Remove garlic from skin and transfer to a blender. Add the vegetable broth and paprika and puree until smooth.
Transfer to a pot bring to a simmer and cook for 10-15 minutes to allow flavours to meld and add balsamic vinegar.
To serve, top with yoghurt, coconut milk, sliced green onions, balsamic vinegar and more paprika, if desired.
