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Red pepper and sweet potato soup

If you want an easy, healthy and reliable soup all year round, try out the recipe of this yummy red pepper and sweet potato soup. It’s ready within half an hour, super healthy, vegan and quite filling. Serve it with wholesome bread or rice.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 3 red peppers
  • 3 sweet potatoes
  • 1 large carrot
  • 1 onion
  • 2 cloves of garlic
  • 1 tsp dried oregano
  • 1 tsp cumin powder
  • 1 tsp smoked paprika
  • 1 Tbsp tomato purée
  • 750 ml vegetable stock
  • 1 handful of coriander leaves

Method
 

  1. Finely chop the onion and garlic. Roughly chop the red pepper and carrot. Peel, then chop the sweet potatoes.
  2. Heat the oil in a large pot, then gently sauté the onion for 5 minutes. Add the garlic and oregano and cook for another minute.
  3. Add the chopped vegetables, spices and the tomato purée.
  4. Stir for about a minute, then add the stock and bring to the boil.
  5. Cover and cook for 25 minutes.
  6. When the veggies are tender, add the coriander leaves. Using a stick blender, whiz the soup until you get a smooth, silky texture.