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
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.
SAFFRON SWEET POTATO AND RED PEPPER SOUP
Provided by Jane Sigal
Categories dinner, one pot, soups and stews, appetizer, main course
Time 45m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Heat broiler to high. Line a baking sheet with foil. Arrange red peppers on sheet skin side up and broil about 4 inches from heat until skin is very charred, 10 to 15 minutes. Remove from oven and wrap peppers in foil to steam skin loose, 10 to 15 minutes. Peel off skin and coarsely chop flesh.
- In a 4-quart saucepan, heat olive oil. Add onion, 3 thyme sprigs, bay leaf and salt. Cover and cook over low heat, stirring occasionally, until soft, about 10 minutes. Add sweet potatoes, bell peppers, stock, 2 cups water and saffron and bring to a boil. Uncover, reduce heat to medium-low and simmer, stirring occasionally, for 15 minutes.
- Discard thyme sprigs and bay leaf. Using an immersion blender, purée soup. Taste and add salt if needed, and white pepper. Ladle soup into bowls and garnish with leaves from remaining thyme sprigs and a drizzle of olive oil.
Nutrition Facts : @context http, Calories 87, UnsaturatedFat 1 gram, Carbohydrate 14 grams, Fat 2 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 437 milligrams, Sugar 5 grams
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
SWEET RED PEPPER SOUP
Make and share this Sweet Red Pepper Soup recipe from Food.com.
Provided by MMers
Categories Vegetable
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in a large saucepan over medium heat.
- Add the onion and garlic.
- Cook for 5-8 minutes or until onions are tender.
- Add the red peppers.
- Continue cooking for 5 minutes.
- Add the stock, freshly ground pepper and salt.
- Bring to a boil.
- Reduce heat, cover and simmer for 25 minutes.
- Put soup through a food mill to remove the pepper skins.
- Return to saucepan.
- Add cream and heat through without boiling.
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