The method I use to make this Roast Sweet Potato and Red Pepper Soup has become one of my favourite ways of making a quick and tasty soup, perfect when you want something that can be prepared with the minimum of fuss.
I find roast vegetable soups so easy to make.
The principle is simple.
- Prep your veg
- Roast them.
- Pop them in a saucepan with stock and whizz with a stick blender. (I have used the blender in the link for the past 5 years and can personally recommend it.)
Ta Dah!! Soup. It’s so easy. The vegetables caramelise to release the maximum flavour and develops a rich slightly smoky edge, yet all you have to do is sit back and
play on Pinterest chill.
I garnished my soup with a few grams of chorizo (and syned them) but that’s because I’m a bit of a chorizo junkie – I loooove that stuff!
If you are similarly inclined chorizo is 12 syns per 100g. I used around 10g for my garnish so 1.2 syns, and if you love the stuff as much as I do worth it. If you aren’t of the carnivorous persuasion, hate chorizo or just don’t want to use the syns then it’s fine without.
Now just a sec, before we get to the recipe can I just remind you of our little giveaway?
- 2 medium - large sweet potatoes, peeled and chopped into 1" cubes
- 1 medium red onion, peeled and sliced into wedges
- 2 red peppers - deseeded and torn into 1" pieces
- 2 cloves garlic (unpeeled)
- Low calorie oil spray
- 2 teaspoons smoked paprika
- 1 litre stock (chicken or vegetable from a cube is fine)
- Salt and pepper to taste
- Place all the prepped vegetables (including the garlic) on a roasting tray and spray with low calorie cooking oil.
- Place in a hot oven for 15- 20 minutes until the sweet potato is tender.
- Remove from the oven and place all the vegetables except for the garlic cloves in a saucepan.
- Squeeze the garlic from the skins and add to the vegetables.
- Add the stock and smoked paprika and use a stick blender to blend. I prefer to leave a few chunky bits in mine, but do it how you like it!
- Taste and add salt and pepper as needed.