Recipe
Sweet Potato Red Pepper Soup
1 hour
4 Persons
360 kcal/ 1510 kJ per serving
5 g protein
18 g fat
42 g carbs
Ingredients
| 600 g | American sweet potatoes | |
| 1 | large onion | |
| 4 | garlic cloves | |
| 2 | large sweet red peppers | |
| 1 tbsp | olive oil | |
| 1/2 tsp | salt, pepper | |
| 1 | fresh ginger | |
| 500 ml | vegetable broth | |
| 1 tin (400 ml) | coconut milk | |
| 1 tsp | sweet paprika powder | |
| 2 tbsp | nutritional yeast | |
To garnish: |
||
|---|---|---|
| toasted sourdough bread | ||
| vegan cream | ||
| fresh or dried herbs (e.g. tarragon) | ||
| toasted pine nuts | ||
Preparation
- Peel and cube the sweet potatoes, the onion and the garlic and place them onto an oven tray lined with baking paper. Wash the red peppers and cube as well. Add the diced red peppers onto the tray. Then drizzle with oil, sprinkle with salt and toss to evenly coat. Transfer the tray to the oven and roast for 20-30 minutes (200 °C) or until the potatoes are softened.
- Peel and finely grate the ginger, put in a pot with the baked vegetables and puree with a hand blender. Stir in vegetable broth and coconut milk, season with paprika powder and yeast flakes.
- Pour the soup into a large saucepan and heat over low/medium heat for 5 minutes. Season to taste with salt and pepper. Serve the Sweet Potato Red Pepper Soup alongside freshly toasted bread and garnish with a drizzle of vegan cream, tarragon and toasted pine nuts.