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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
 0.50 tsp Black Pepper
 1 pt Vegetable Stock
 200 g Natural Yogurt

Preheat oven to 180ÂșC.


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


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


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.


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.


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