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Sweet Potato & Red Pepper Soup

Yields4 ServingsPrep Time15 minsCook Time1 hrTotal Time1 hr 15 mins

Sweet Potato and Red Pepper Soup - Deliciously nutritious with a hint of sweetness - served with Croutons or Crusty Bread.

Sweet potato and Red Pepper Soup

 750 g Sweet Potatoes
 2 Red peppers
 3 tbsp Olive Oil
 Salt
 0.50 tsp Black Pepper
 1 pt Vegetable Stock
 200 g Natural Yogurt
1

Preheat oven to 180ÂșC.

2

Peel and chop the sweet potatoes into 3cm chunks and place on an oven tray.

3

Cut the peppers in half, de-seed and cut into strips. Add the peppers to the sweet potatoes.

4

Drizzle the olive oil over the vegetables and sprinkle with the pepper and salt. Place the vegetables into the oven to roast for 50 minutes.

5

Remove the vegetables from the oven and transfer half of them to a liquidiser together with half the vegetable stock, and blitz. Transfer to a saucepan. Now do the same thing with the remainder of the vegetables and stock and add to the saucepan.

6

Finally, add the natural yogurt and simmer for 5 minutes, stirring all the time to avoid the soup catching.

Serve with Garlic Croutons or Fresh Crusty Bread.

Nutrition Facts

Servings 4