Sweet Potato and Red Pepper Soup
A roasted sweet potato and red pepper soup is a delicious hearty and filling soup and cheap to make. Suitable for vegans and dairy and GF. The post Sweet Potato and Red Pepper Soup appeared first on The Real Meal Deal.
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Sweet Potato and Red Pepper Soup is a hearty delicious-tasting soup that requires minimal preparation time. Simply roast all the vegetables together in the oven, add to some stock or broth, and blend it together. You can mix up the spices to create lots of different flavours according to your own personal taste. It's suitable for vegans and is naturally dairy and gluten-free.
Homemade soups are very simple and economical and always taste so much better than shop-bought ones. For another red pepper soup, try my Roasted Red Pepper and Lentil Soup. For something with a hint of spice, my Sweet Potato with Chilli and Ginger hits the spot or try Carrot and Courgette soup with curry powder.
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Ingredients
This roasted sweet potato soup uses just 7 simple ingredients.
- Sweet Potato - Sweet potatoes are at their best in Autumn (Fall) and early winter. The most common coloured flesh is orange, but you can also buy ones with red or yellow flesh. Look for potatoes with smooth skin without bruising, spots, or signs of sprouting.
- Red Bell Peppers (Capsicum or Sweet Peppers) Large red bell peppers work best for this recipe. Don't be afraid to use any that are past their best as they will roast well. You can also use yellow or orange, but avoid the green ones as they taste more bitter. Roasted peppers that come in a jar are not recommended.
- Onion. Onions form the basis of all soups. Use brown or yellow onions. If you don't have one you can also use a red onion or even shallots.
- Smoked Paprika - this will give the soup a rich smokey flavour. If you prefer other flavours, see the suggested variations below.
- Stock - use a good quality vegetable stock or broth. The level of sodium in stock varies widely so always taste your soup before adding any additional salt.
See recipe card for quantities.
Instructions
Roasting the vegetables all together in one tray makes this a very easy recipe.
Chop the peppers in half and remove the stalks and seeds. Peel and chop the onion into quarters. Peel and chop the sweet potato into cubes about 2cm or 1 inch. Remove the skin from the garlic cloves and place in a roasting tray in a single layer. Drizzle with olive oil and sprinkle with the smoked paprika. Roast in the oven at 180°C / 360°F for 30 minutes.
Remove the roasted vegetables from the oven and check they are soft.
Add the stock and the roasted vegetables to a large pan.
Blend the vegetables with an immersion stick blender, season, and bring to a boil, then serve.
Tip
Make sure the vegetables are soft before blending.
Variations
There are lots of flavour variations you can use for this Sweet Potato soup.
- Asian - replace half the vegetable stock with coconut milk for a creamier texture. Instead of smoked paprika, use a Thai spice such as Thai 7 spice.
- Spicy - if you want to spice it up a little, add some chilli powder along with the smoked paprika. Just add a little to start with and remember chilli powders vary a lot in strength.
- Non-spicy - instead of smoked paprika, add a teaspoon of dried oregano.
Equipment
You will need a blender to make this soup. I like using an immersion stick blender and blend the soup in the pan. You can use any kind of blender. Be careful when blending hot liquids.
Serving Suggestions
A Roasted Sweet Potato and Red Pepper soup is delicious served with some crusty bread. For a quick homemade bread that takes just 10 minutes, try this easy 3 ingredient Flatbread recipe. For something a bit more exciting that is guaranteed to impress, try these Cheesy Bites or Cheese and Courgette Muffins.
Topping Ideas
Try the following toppings to serve up something special.
- Chilli Flakes
- Pumpkin Seeds
- Croutons
- Dash of cream or plain yoghurt.
- Fresh herbs such as coriander (cilantro) or parsley or basil.
Sustainability
Where possible, buy your vegetables loose to avoid the single-use plastic packaging. Soups are a great way to use up vegetables that are past their best and avoid food waste. Some spices such as paprika and chilli are available as Fairtrade, which helps supports the world's poorest farmers, particularly in how they adapt to climate change. Coconut milk is also available as a Fairtrade item. Cooking soup in a batch helps save on energy costs.
Storage
Sweet potato and red pepper soup will keep well in the fridge for up to 3 days.
It also freezes well. The recommended freezing time for vegetable soups to maintain the best quality is 4 - 6 months. It will still be safe to eat after this time, but the quality may start to deteriorate. Store soup in an airtight container. Soup is best defrosted in the fridge overnight.
Top tip
Because soup is easy to freeze, why not make a batch and freeze it in portion sizes.
Related
Looking for other soup or sweet potato recipes? Try these:
Pairing
These are my favorite dishes to serve with Sweet Potato and Red Pepper Soup:
Did you try this recipe?
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???? Recipe
Sweet Potato and Red Pepper Soup
Ingredients
- 500 g Sweet Potatoes peeled and diced into 2cm/1 inch cubes
- 2 Red Bell Peppers stalks removed and de-seeded
- 1 onion brown or red, peeled
- 2 cloves garlic peeled
- 2 tablespoon olive oil
- 1 teaspoon smoked paprika fairtrade available
- 700 ml vegetable stock
- 1 dash salt
- 1 dash freshly ground black pepper fairtrade available
Instructions
- Place your sweet potatoes, peppers, onions, and garlic on a tray in a single layer, drizzle with olive oil and sprinkle your paprika over the top. Roast in the oven at 180°C / 360°F for 30 minutes. Make sure your tray is large enough to accommodate all your veggies in a single layer.500 g Sweet Potatoes, 2 Red Bell Peppers, 1 onion, 2 cloves garlic, 2 tablespoon olive oil, 1 teaspoon smoked paprika
- Add the vegetable stock to a large pan700 ml vegetable stock
- Add the roasted vegetables to the stock and blend together until smooth.
- Heat the soup until it reaches a boil, then turn the heat down. Check the seasoning and season with salt and pepper if necessary. Serve when ready.1 dash salt, 1 dash freshly ground black pepper
Notes
Ingredient Notes
-
- Sweet Potato - Sweet potatoes are at their best in Autumn (Fall) and early winter. The most common coloured flesh is orange, but you can also buy ones with red or yellow flesh. Look for potatoes with a smooth skin without brusing, spots or signs of sprouting.
-
- Red Bell Peppers (Capsicum or Sweet Peppers) Large red bell peppers work best for this recipe. Don't be afraid to use any that are past their best as they will roast well. You can also use yellow or orange, but avoid the green ones as they have a more bitter taste. Roasted peppers that come in a jar are not recommended.
-
- Onion. Onions form the basis of all soups. Use brown or yellow onions. If you don't have one you can also use a red onion or even shallots.
-
- Smoked Paprika - this will give the soup a rich smokey flavour. If you prefer other flavours, see the suggested variations below.
-
- Stock - use a good quality vegetable stock. The level of sodium in stock varies widely so always taste your soup before adding any additional salt.
Variations
-
- Asian - replace half the vegetable stock with coconut milk for a creamier texture. Instead of smoked paprika, use a thai spice such as thai 7 spice.
-
- Spicy - if you want to spice it up a little, add some chilli powder along with the smoked paprika. Just add a little to start with and remember chilli powders vary alot in strength.
-
- Non spicy - instead of smoked paprika, add a teaspoon of dried oregano
Serving Suggestion
Serve with fresh crusty bread. You can also add some toppings such as croutons, chilli flakes or pumpkin seeds if you have used spices in your soup. If you've opted for herbs, a dash of cream and a sprinking of fresh herbs such as basil or parsley.Storage
Fresh soup will keep well in the fridge for 2 - 3 days. The recommended freezing time for vegetable soups to maintain the best quality is 4 - 6 months. It will still be safe to eat after this time, but the quality may start to deteriorate. Store soup in an airtight container.Nutrition
The post Sweet Potato and Red Pepper Soup appeared first on The Real Meal Deal.
