sweet potato and red pepper soup
How to make sweet potato and red pepper soup recipe
Serves 4
Total cooking time 20 minutes
Ingredients:
2 tablespoons vegetable oil
1 red onion, chopped
1 red pepper, cored, deseeded and chopped
550 g (1 lb 2 oz) sweet potatoes, peeled and chopped
¼ teaspoon ground cumin
8 cherry tomatoes
1.2 litres (2 pints) vegetable stock
25 g (1 oz) creamed coconut, chopped
salt and pepper
To serve
natural yogurt
fresh coriander sprigs
Method:
Heat the oil in a saucepan over a medium heat, add the onion and pepper and cook for 3–4 minutes. Stir in the sweet potatoes, cumin and tomatoes, and cook for a further 2–3 minutes.
Pour in the stock, bring to the boil and simmer for 12 minutes. Stir in the creamed coconut and cook for a further 2–3 minutes. Using a hand-held blender or food-processor, blend the soup until smooth.
Season with salt and pepper and serve topped with a dollop of natural yogurt and a sprig of coriander.
For warm sweet potato wedges salad, slice 900 g (1¾ lb) sweet potatoes into wedges. In a large bowl, mix together 2 crushed garlic cloves, 4 tablespoons olive oil, 2 teaspoons chopped sage, 1 teaspoon paprika and some salt and pepper.
Toss the potato in the herb and spice mixture, place in a roasting tin and roast in a preheated oven, 200°C (400°F), Gas Mark 6, for 25 minutes.
Serve the potato wedges tossed with 250 g (8 oz) baby spinach leaves and 4 chopped spring onions. Total cooking time 30 minutes.
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| sweet potato and red pepper soup |
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