Recipe for Sweet potato and red pepper soup by food blogger northern-ireland
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Roasted Red Pepper and Sweet Potato Soup

Recipe for roasted red pepper and sweet potato soup by Irish food blogger

Cozy up with a bowl of this Roasted Red Pepper and Sweet Potato Soup on a chilly winter day. This soup is the ultimate comfort food, with its warm and hearty flavours and creamy texture. Perfect for vegans and vegetarians too, this soup can be enjoyed as a starter, lunch or dinner, and pairs well with a variety of sides. Plus, it’s also easy to make and can be prepared in advance, making it a convenient meal option for busy weeknights or for low spoon/energy days.

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Recipe for Sweet potato and red pepper soup by food blogger northern-ireland

Ingredients

3 red peppers, deseeded and chopped into chunks

4 medium sized sweet potatoes, chopped into chunks

15 cherry tomatoes

4 Garlic cloves

3 Shallots

500ml Vegetable stock

Instructions

  1. Preheat oven to 180degrees.
  2. Arrange the peppers, garlic cloves, sweet potatoes and cherry tomatoes on a baking sheet. Drizzle with olive oil. Roast for 30-40mins until soft.
  3. Heat the oil in a medium pot, add the shallots and cook until soft and transparent.
  4. Prepare the 500ml vegetable stock and add to the pot with the shallots and stir thoroughly.
  5. When the vegetables are ready, discard the garlic skins and add the rest of the vegetables to the pot. Use a hand blender to blend the soup, or transfer it to a blender in batches and blend until smooth. Transfer the soup back to the pot and heat gently. If the soup is too thick of a consistency add more stock. Season with salt and pepper to taste.
  6. Top with croutons and natural yoghurt.
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Recipe for Sweet potato and red pepper soup by food blogger northern-ireland

Substitutions and serving options

Here are some possible substitutions and variations for this Roasted Red Pepper and Sweet Potato Soup recipe:

  • Substitute the sweet potatoes with butternut squash or pumpkin for a different flavour and texture.
  • Add some spice to the soup by including a diced jalapeño with the red pepper, or by stirring in a pinch of cayenne pepper or red pepper flakes.
  • For a creamier soup, add a splash of coconut milk, double cream, or natural yoghurt to the blended soup.
  • For a heartier soup, stir in cooked quinoa, brown rice, or barley.
  • Swap the vegetable stock with chicken stock for a non-vegetarian version of the soup.
  • Top the soup with different garnishes such as crumbled feta cheese, chopped coriander or parsley, croutons, or a dollop of Greek yoghurt or sour cream.
  • For a more filling soup, add protein by stirring in cooked lentils or beans, or by topping the soup with shredded chicken or crumbled sausage or chorizo.
  • Use different herbs and spices for a different flavour profile. Try using thyme, oregano, or rosemary instead of sage, or use smoked paprika instead of regular paprika.
  • For a more savoury soup, add some chopped onions or garlic to the sweet potatoes and red peppers before roasting.
  • Add a Crunch: Top the soup with some crunchy toppings such as croutons, chopped nuts, or seeds. This will add some texture to the soup.
  • Drizzle with Cream: Drizzle some cream or sour cream on top of the soup for a richer, creamier taste.
  • Serve with Bread: Serve the soup with some crusty bread, dinner rolls, or even grilled cheese sandwiches on the side.

Recipe for Sweet potato and red pepper soup by food blogger northern-ireland

Storage, leftovers and reheating

This Roasted Red Pepper and Sweet Potato Soup can be stored in the fridge for up to 4-5 days, or in the freezer for up to 3 months. Here are some storage and reheating options:

Storage:

  1. Allow the soup to cool completely.
  2. Transfer the soup to an airtight container or freezer-safe bag, leaving some space at the top for expansion.
  3. Label the container or bag with the date and contents.
  4. Store in the fridge or freezer.

Reheating:

  1. If frozen, thaw the soup in the fridge overnight.
  2. Pour the desired amount of soup into a saucepan or pot.
  3. Heat the soup over medium heat, stirring occasionally, until it’s heated through.
  4. Alternatively, you can microwave the soup in a microwave-safe bowl in 1-2 minute intervals, stirring after each interval, until it’s heated through.
  5. Taste the soup and adjust seasoning if needed.
  6. Serve and enjoy!

Please let me know what you think if you make the recipe and leave a comment below! 🙂

 

Roasted Red Pepper and Sweet Potato Soup

Cozy up with a bowl of this Roasted Red Pepper and Sweet Potato Soup on a chilly winter day. This soup is the ultimate comfort food, with its warm and hearty flavours and creamy texture. Perfect for vegans and vegetarians too, this soup can be enjoyed as a starter, lunch or dinner, and pairs well with a variety of sides. Plus, it's also easy to make and can be prepared in advance, making it a convenient meal option for busy weeknights or for low spoon/energy days. 
Course Appetizer, lunch, Main Course, Soup
Keyword Quick & Easy, Quick Meal, sweet potato, Vegetable, Warm
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 2
Calories 290kcal

Ingredients

  • olive oil
  • 3 red peppers deseeded and chopped into chunks
  • 4 medium sized sweet potatoes chopped into chunks
  • 15 cherry tomatoes
  • 4 garlic cloves
  • 3 shallots sliced
  • 500 ml vegetable stock from a stock cube

Serve with

  • natural yoghurt
  • croutons

Instructions

  • Preheat oven to 180degrees.
  • Arrange the peppers, garlic cloves, sweet potatoes and cherry tomatoes on a baking sheet. Drizzle with olive oil. Roast for 30-40mins until soft.
  • Heat the oil in a medium pot, add the shallots and cook until soft and transparent.
  • Prepare the 500ml vegetable stock and add to the pot with the shallots and stir thoroughly.
  • When the vegetables are ready, discard the garlic skins and add the rest of the vegetables to the pot. Use a hand blender to blend the soup, or transfer it to a blender in batches and blend until smooth. 
  • Transfer the soup back to the pot and heat gently. If the soup is too thick of a consistency add more stock. Season with salt and pepper to taste.
  • Serve in soup bowls. Top with croutons and natural yoghurt.

Notes

  • The soup is suitable for vegans and vegetarians, as it is made with plant-based ingredients. However, you can add protein to the soup by stirring in cooked lentils or beans, or by topping the soup with shredded chicken or spicy sausage.

Nutrition

Calories: 290kcal | Carbohydrates: 118g | Protein: 11g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.04g | Sodium: 1.269mg | Potassium: 2.327mg | Fiber: 20g | Sugar: 35g | Vitamin A: 70.869IU | Vitamin C: 273mg | Calcium: 187mg | Iron: 5mg

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