Serves: 4
Sweet Potato And Pepper Soup Duet
Prep time: 50 mins
Ingredients
2 sweet potatoes, peeled and chopped
3 tbsp olive oil
1 onion, finley chopped
2 cloves of garlic, crushed
750 ml vegetable stock
3 red bell peppers
2 tbsp chopped basil
½ tsp paprika
Pinch of salt
Preparation
- Preheat the oven to 250°C.
- Heat a tablespoon of the olive oil in a saucepan and lightly brown half of the onions and half of the garlic.
- Add the sweet potatoes and 2/3 of the vegetable stock, and simmer over a low heat until the sweet potatoes are soft, then put to one side.
- Meanwhile, roast the peppers in the oven at 250°C until they are completely black.
- Once the peppers are cool peel off all the black skin and roughly chop into pieces.
- Take another saucepan and lightly brown the remaining onions and garlic in a tablespoon of olive oil, then add the peppers and the remaining stock. Cover and simmer for 10 minutes over a low heat.
- Reheat the sweet potato mixture, then whizz both the soups separately until smooth using a stick blender.
- Mix the basil with the remaining olive oil and the salt.
- Take a soup bowl and pour in the sweet potato soup, the carefully pour the pepper soup on top.
- Use a spoon to make some shapes into the soup. Garnish with the basil oil and a sprinkle of paprika to serve.