Sweet Potato & Roasted Red Pepper Soup

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So the summer is on the wain. Yes it is. Deal with it. It’s getting a little darker a little earlier. It’s a tad bit chillier. Everyone seems to be back from their holidays. The woman who talks to her umbrella was back on the bus this morning. It’s a sure sign that the autumn is just around the corner. Soup is a great way of (a) using all the stuff in your fridge (b) warming your core (c) using the thermos that has been staring you out of it every time you walk into the kitchen.

  • Olive oil
  • 500g sweet potato
  • 2 red peppers
  • 2 red onions
  • 1 garlic clove
  • 500g chicken or vegetable stock
  • Paprika to taste
  • Salt & Pepper to taste

Roughly peel and chop sweet potatoes, peppers, onions and place on oven tray. Coat in olive oil and add salt, pepper and paprika (I like lots of paprika, but that’s probably because my taste buds are more of a blunt instrument that a finely tuned machine). Roast them in the oven for a about 40 minutes at around 190°C for fan assisted ovens.

If the sweet potatoes are nice and squishy under a fork, they’re ready to go. The rest of the veg should be browning at corners, this really brings out flavours. Switch off the oven, put your stock a large saucepan, bring to boil and then add all your veg. Simmer for about 5 – 10 minutes then remove from heat and I then use a hand blender to mush it all up, but you could just as easily but everything in a table-top blender.

Once you’ve done the blending to your satisfaction, pop it back on the hob. At this point you may want to add water, add cream, simmer to make thicker…depending on your own tastes. You may also want to add more salt/pepper/paprika – I’ve also been known to use powdered garlic if I don’t think there’s enough of a punch. Just don’t over do it.

Serve with a smile, even if it’s only to the dog.

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