Sweet Potato and Red Pepper Soup - Deliciously nutritious with a hint of sweetness - served with Croutons or Crusty Bread.
Preheat oven to 180ºC.
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.