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
1 Red Pepper, sliced and seeded
1 Medium Sweet Potato, peeled and diced
Half a large onion (or 1 small one), finely chopped
Oil to fry
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.