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Wednesday, April 8, 2009

Sweet Potato and Roast Capsicum Soup Recipe

I love it when the cooler weather comes around and it is time to start making hearty soup recipes to warm you up. I was given this recipe by a lady who served it up at a luncheon I went to. It is very easy to make and has a lovely flavour to it. She added organic canned lentils to her recipe but I like it just as much without them.


2 meduim - large size sweet potato (kumara)
2 red capsicums
3 - 4 medium size roma tomatoes- quartered
1 medium size red onion - peeled and chopped
1 - 2 cloves garlic (can used bottled crushed garlic)
5 cups good vegetable stock
olive oil
sea salt and crushed black pepper to taste


Preheat oven to 180C.
Peel potatoes and roughly chop. Place in baking dish and toss in a little olive oil. Season with salt and pepper. Bake for around 15 minutes.
Remove seeds from capsicums and cut into pieces. Add these to baking dish together with onion, tomatoes and garlic clove. Sprinkle some more olive oil over to just coat and bake for another 20 minutes or until cooked through.
Transfer to a stockpot and add the vegetable stock. Boil then reduce heat to simmer for about another 15 - 20 minutes.
Remove from heat and allow to cool slightly. Blend with a hand blender or food processor until smooth.
Add the lentils if you want them to this and some more seasoning if needed. Serve with a little swirl of cream or natural yoghurt on top and some nice fresh crusty bread or rolls.