ROASTED RED PEPPER AND SWEET POTATO SOUP
Roasting the vegetables enhances the flavour of this soup. In the summer, I've been known to do this over the barbecue. I believe I clipped this recipe from Canadian Living magazine. NOTE: Prep time is time it takes for the vegetables to roast.
Provided by Sweet PQ
Categories Yam/Sweet Potato
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a roasting pan, toss together the peppers, potatoes, onion, garlic, oil, Italian seasonings, salt and pepper.
- Roast @ 425*, for 1 hour, or until tender and golden around the edges. Make sure you stir the vegetables at least once during cooking.
- In a food processor, puree the vegetables with stock in batches. Strain into a large pot.
- Whisk in 1 cup water.
- Bring soup to boil; cover, reduce heat and simmer for 5 minutes.
- Serve, topped with the yogurt that's been mixed with the parsley.
Nutrition Facts : Calories 265.7, Fat 11.3, SaturatedFat 2.6, Cholesterol 12.5, Sodium 548.5, Carbohydrate 32.5, Fiber 4.2, Sugar 13.4, Protein 9.8
RED BELL PEPPER AND SWEET POTATO SOUP
I came up with this soup last night as a way to use the massive quantity of bell peppers I bought on sale this week. The sweet potato I used was of the pale variety, but I'm sure it would taste delicious with an orange sweet potato.
Provided by muffin3355
Categories Yam/Sweet Potato
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil.
- Saute the onions and garlic for about 10-15 minutes on medium heat, or until the onions are soft and very lightly browned.
- Add the bell peppers and saute for another 10-15 minutes, until the bell peppers are soft and everything is lightly browned.
- Add the sweet potato, vegetable broth, bay leaves, salt, and butter and simmer for 10-15 minutes, until the sweet potato is soft.
- Remove the bay leaves and blend the soup until mostly smooth.
- Enjoy!
Nutrition Facts : Calories 147.8, Fat 8.3, SaturatedFat 2.6, Cholesterol 7.6, Sodium 623.9, Carbohydrate 18.1, Fiber 3.5, Sugar 6.9, Protein 2.2
SWEET POTATO & RED PEPPER SOUP
Make and share this Sweet Potato & Red Pepper Soup recipe from Food.com.
Provided by Shufty
Categories Stocks
Time 40m
Yield 1 pan, 4 serving(s)
Number Of Ingredients 6
Steps:
- Peel the sweet potatoes and cut into pieces (otherwise they will take forever to boil properly).
- Cut onion into small pieces.
- Seed and cut up the red peppers.
- Add the potatoes, onion and peppers into a large pan with the 2 pints of stocked water (if you've had a roast chicken the night before then using the carcass for stock makes a world of difference).
- Bring to boil them reduce heat slightly and simmer for 20-30 minutes.
- Blend the ingredients together using whatever implement you have, blenders and hand blenders are the most convenient ones to use. Blend until there are few to no bits left.
- Add hot sauce to taste (not much is needed though).
- Add black pepper to taste.
- Heat soup again while stirring for a couple of minutes and serve. Have a good loaf of bread heady, it's the best way to eat soup.
Nutrition Facts : Calories 134.7, Fat 0.3, SaturatedFat 0.1, Sodium 70.3, Carbohydrate 31.6, Fiber 5.6, Sugar 9.8, Protein 2.9
SWEET POTATO & RED PEPPER SOUP
A great winter warmer. Makes a good starter, also good for a hearty packed lunch.
Provided by nwillcoc
Time 1h
Yield Serves 4
Number Of Ingredients 0
Steps:
- Peel and slice the sweet potatoes into discs about a half centimetre thick.
- Put the sweet potoatoes, onions, red pepper and cumin into an oven proof bowl and pour over the olive oil.
- Roast in the oven at 200C for about 45 minutes until all the ingredients are soft.
- Put the cooked vegetables into a blender and add the hot vegetable stock. Blend to a liquid and serve. Add more vegetable stock if you require a thinner consistency.
ROASTED RED PEPPER AND POTATO SOUP
Roasted red peppers and potatoes combine with a creamy broth for a hearty and satisfying soup. Serve hot with warm crusty bread for dipping.
Provided by VANCGIRL2
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 13
Steps:
- Melt the butter in a large pot over medium heat, and mix in the olive oil. Saute the onion, carrot, and celery for about 5 minutes, until onion is lightly browned. Stir in the garlic, and continue to cook 1 minute. Mix in the flour. Whisk in the chicken broth, and bring to a boil. Place the potatoes in the pot, reduce heat to low, and cook 15 minutes, until potatoes are tender.
- Mix the half-and-half into the pot. Stir in the roasted red peppers. Season with thyme, salt, and pepper. Continue cooking until heated through.
Nutrition Facts : Calories 247.6 calories, Carbohydrate 26.4 g, Cholesterol 36.1 mg, Fat 13.7 g, Fiber 2.9 g, Protein 5.5 g, SaturatedFat 6.9 g, Sodium 1325.4 mg, Sugar 4.4 g
BUTTERNUT SQUASH, SWEET POTATO AND RED PEPPER SOUP
This is a completely vegan recipe. It is packed with Vitamin C and is really good for you. Shove it all in one pot so not at all complicated.
Provided by renjack
Categories Yam/Sweet Potato
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Peel the squash, sweet potato, carrots, and onion.
- Dice the above ingredients and the red pepper and parsley.
- Heat the olive oil in a large saucepan and soften all the above ingredients for a few minutes.
- Make up a pint of stock with the stock cube and pour this over the softened vegetables.
- Add the salt and pepper to taste, add more water if required.
- Put a lid on the pan and simmer until the carrots, sweet potato and squash are all completely cooked.
- Take the pan off the heat and leave to cool a bit, then liquidise the whole lot until smooth.
- Serve with nice fresh crusty bread.
Nutrition Facts : Calories 231.7, Fat 4, SaturatedFat 0.6, Sodium 79.5, Carbohydrate 50, Fiber 9.5, Sugar 13, Protein 4.6
SPICY SWEET POTATO AND RED PEPPER SOUP
A delicious warming and filling soup. Very quick and easy to make and low in fat. Can be frozen.
Provided by Julswz4
Time 40m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Peel and roughly chop the sweet potato
- De-seed the pepper and chilli and roughly chop
- Add ingredients to a pan and add in the stock, season with salt and pepper
- Bring to the boil then simmer for 20-30 minutes until vegetables are tender.
- Remove from the heat and allow to cool slightly, then blend with hand blender or in liquidiser until smooth. Check seasoning and adjust to taste if necessary.
SWEET POTATO AND PEPPER SOUP - WEIGHT WATCHER FRIENDLY
The combination of grilled peppers and sweet potatoes produces a sweet, velvety textured soup. The combination is truly outstanding. The soup can be made up 2 days in advance or frozen for up to 3 months. Add more stock when reheating. This fabulous soup comes in with 3 points Weight Watchers
Provided by Abby Girl
Categories Yam/Sweet Potato
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat grill to medium high heat. Core peppers and cut along the seams so that you have 4 slices. Cook peppers for 15 - 20 minutes, turning occasionally, or until charred on all sides. Cool, peel and slice.
- In a large saucepan, sprayed with cooking spray, add the oil and cook onions, carrots, garlic and basil for 5 minutes or until onions are browned. Stir in stock, sweet potatoes and peppers. Bring to a boil. Reduce heat to a simmer, cover and cook for 25 minutes or until potatoes are tender. Cool slightly.
- In (small) batches, puree soup in a blender or food processor. Return to saucepan. Stir in salt and pepper.
- Serve with garnish.
- Note: When preparing the peppers, I have a large bowl and plate sitting beside my bbq. Once each pepper slice is charred, I remove it to the bowl and cover the bowl with the plate, then continue cooking. By covering the bowl with a plate, this steams the pepper, making it easier to remove the skin. The peppers will take any where from 15 to 25 minutes to char.
Nutrition Facts : Calories 117.2, Fat 2.7, SaturatedFat 0.5, Sodium 696.8, Carbohydrate 18.2, Fiber 3.8, Sugar 7.3, Protein 5
ROASTED RED PEPPER, SWEET POTATO & SMOKED PAPRIKA SOUP
Enjoy this hearty pepper, sweet potato and paprika soup as a starter, or for lunch on a cold winter's day. If venturing outdoors, take it with you in a flask.
Provided by Emma Freud
Categories Lunch, Soup, Starter, Supper
Time 40m
Number Of Ingredients 10
Steps:
- Heat oven to 190C/170C fan/gas 5. Put the sweet potato, pepper, onion and garlic on a baking tray. Sprinkle with the paprika and seasoning, then drizzle with the oil. Toss together. Roast for 30 mins or until beginning to brown.
- Tip the roasted vegetables into a blender (or use a stick blender) with the coconut milk, stock, sriracha and maple syrup. Whizz until smooth. Pour back into the pan and heat until piping hot. Check for seasoning, and pour into a flask. Serve with soda bread or toasted sourdough.
Nutrition Facts : Calories 491 calories, Fat 33 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 21 grams sugar, Fiber 8 grams fiber, Protein 9 grams protein, Sodium 0.8 milligram of sodium
TOMATO AND SWEET PEPPER SOUP
A warming and fresh soup for all the family.
Provided by emmavr
Time 55m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Put the butter in a large pan, when the butter is melted: add the chopped onion and garlic: cook until translucent. After this add the chopped red pepper, tomatoes and the potatoes and coat in the butter.
- Add the vegetable stock and bring to the boil. Cook the vegetables until the potatoes are cooked through. This should be between 20 to 30 minutes.
- Take the soup off the heat, let the soup cool a little then blend using a hand blender.
- Add the creme fraiche to make the soup creamy if wanted.
- Serve with freshly buttered crusty bread.
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SWEET POTATO AND RED PEPPER SOUP - KEEPING THE PEAS
From keepingthepeas.com
5/5 (7)Total Time 30 minsCategory Main Course, SoupPublished 2019-11-22
- Bring a 5 qt pot of water to a boil. Peel and dice the sweet potatoes. Chop the carrots, red pepper, and onion. When water comes to a boil, add sweet potatoes and carrots. Cover and simmer for 15 minutes or until carrots and sweet potatoes are soft and easily pierced with a fork.
- While sweet potatoes and carrots are boiling. Sauté onions in 1/4 cup of vegetable broth until softened. Add red peppers and sauté for an additional 2 minutes. Add garlic and sauté for an additional minute.
- When sweet potatoes and carrots are done, drain water, and add to the pot with the onions and red peppers. Pour the remainder of the vegetable stock (3 3/4 cup) over the vegetables. Bring to a boil.
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