Sweet Potato and Red Pepper Soup Recipe
This Sweet Potato and Red Pepper Soup is a comforting and flavorful dish that combines the natural sweetness of roasted sweet potatoes and red bell peppers with aromatic oregano and a rich vegetable stock base. Perfect as a wholesome starter or light meal, this soup is creamy, smooth, and easy to make, featuring simple ingredients and roasting to bring out deep flavors.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Roasting
- Cuisine: International
- Diet: Vegetarian
Ingredients
Scale
Vegetables
- 600 g (1.3 lb) sweet potato, peeled and chopped
- 1 large red capsicum/bell pepper, seeded and chopped
- 1 medium brown/yellow onion, peeled and chopped
Seasonings and Oil
- 1 tsp dried oregano
- 2 tbsp extra virgin olive oil
- Sea salt, to taste
- Freshly ground black pepper, to taste
Liquids
- 2 cups (500 ml) vegetable stock
Garnish
- Fresh herbs (such as parsley or chives), chopped
- Swirl of cream or yoghurt (optional)
Instructions
- Preheat Oven: Preheat your oven to 200 degrees Celsius (390 degrees Fahrenheit) to prepare for roasting the vegetables.
- Prepare Baking Tray: Line a sheet pan with baking paper to prevent sticking and facilitate easy cleanup.
- Season Vegetables: Arrange the chopped sweet potato, red bell pepper, and onion evenly on the baking tray. Drizzle with extra virgin olive oil and sprinkle the dried oregano over the top. Season with sea salt and freshly ground black pepper to taste, ensuring even coating.
- Roast Vegetables: Roast the vegetables in the preheated oven for 25-30 minutes, tossing them halfway through the cooking time to promote even browning. The vegetables should be tender and develop a rich, caramelized color.
- Blend Soup: Transfer the roasted vegetables to a medium-sized saucepan. Add the vegetable stock and use an immersion blender to blend the mixture until completely smooth and creamy.
- Heat and Season: Warm the soup gently on the stovetop, tasting and adjusting the seasoning with additional salt and pepper as needed.
- Serve: Ladle the soup into bowls and garnish with fresh herbs and a swirl of cream or yoghurt if desired. Serve immediately for the best flavor and texture.
Notes
- Note 1: Use a large, ripe red bell pepper to ensure sweetness and depth of flavor.
- Note 2: Extra virgin olive oil adds a fruity and rich flavor but you can substitute with another neutral oil if preferred.
- Note 3: Use vegetable stock to keep the soup vegetarian; homemade or low-sodium store-bought options work well.
- Note 4: For a creamier texture, you can substitute some stock with coconut milk or cream.
- Note 5: Adjust salt and pepper according to your taste preferences before serving.
Keywords: Sweet potato soup, roasted red pepper soup, vegetarian soup, healthy soup recipe, creamy vegetable soup
