This soup is a good winter warmer, and a 'feel-better' soup that will kick the cold right out of you. Sweet potatoes contain beta carotene which is good for the immune system, and red pepper also contains vitamin C, well known for it's antioxidant qualities.
These quantities can be varied according to how much soup you want. I'm a big believer of making soup in bulk, then, once cooled, freezing it in portions for a quick, easy, late-home-from-work meal.
Spicy Sweet Potato Soup
Ingredients:
1 Red Pepper, sliced and seeded
1 Medium Sweet Potato, peeled and diced
Half a large onion (or 1 small one), finely chopped
Vegetable stock
Oil to fry
Paprika
Chilli powder
Black pepper
1. Prepare the vegetables s
directed.
2. Heat the oil in a big saucepan and fry the
onions for about 3 minutes, then add the pepper. Fry for a further 4-5 minutes.
3. Add the diced potato to the pan and fry
just for a couple of minutes while you make up the stock in a jug.
4. Remove the pan from the heat before adding
the stock to the pan, to avoid spitting of hot, angry oil, burnt pans and
fires. I speak from experience.
5. Bring to the boil, then turn down to a low
heat and leave to simmer for 20-25 minutes. Stir occasionally to prevent
anything sticking to the bottom.
6. When the vegetables are tender, turn off
the heat and leave to stand for a few minutes. Blend in a liquidiser until the
soup is smoothe.
7. Season with pepper, chilli powder and
paprika to taste, depending on how spicy you want it, then blend it again.
8. Transfer back into the saucepan and heat
again for a few minutes before serving.
Best
served with some nice crusty bread, or brie toast.
No comments:
Post a Comment