Ingredients
- 2 sweet potatoes
- 4 tbsp olive oil
- 2 onions, chopped
- 2 cloves of garlic, minced
- 750ml chicken or vegetable stock
- 3 red capsicum, or capsicum in a jar
- 2 tbsp fresh basil, chopped
- Sambal, to taste
Author of this recipe
Tired of the same old vegetable soups? We have a beautiful and flavoursome sweet potato and roasted capsicum soup that's more of a masterpiece than a standard soup. Topped with basil and with a punch of chilli, it'll warm you from the inside out.
Preparation
- Peel the sweet potatoes and chop into cubes. Heat one tablespoon of olive oil in a pan and fry half of the onion and garlic until the onion is translucent.
- Add the sweet potatoes and 2/3 of the stock. Bring to the boil and simmer for 15 minutes or until the potato pieces are soft.
- Holding the capsicums with tongs, roast the capsicum over a large gas flame until they are completely black. Alternatively, roast the capsicums in an oven at 200 °C, turning occasionally until the skin is charred and blisted. Allow them to cool slightly, peel off the skin and slice into pieces. Capsicums from a jar will also work.
- In another pan, heat a tablespoon of oil and fry the remaining onion and garlic. Add the capsicums and the remaining stock. Bring to the boil, then simmer gently for 10 minutes.
- Puree both soups until they are smooth and run them through a sieve if necessary.
- Pour the sweet potato soup into a bowl and then add the capsicum soup. Use a spoon to mix the soups into a nice effect.
- Mix the basil with 2 tablespoons of olive oil and a pinch of salt, then sprinkle the basil oil mixture over the soup. And a little sambal (or other chilli of your choice) for a kick!