Red and Orange Vegetable Soup |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 8 |
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A delicious blended soup using red and orange vegetables. A little bit of chilli sauce gives it a warming kick. Inspired by the Vegetable Slow Cooker cookbook. Ingredients:
1 tablespoon olive oil |
4 leeks, chopped |
1 tablespoon cumin |
1/2 teaspoon cracked black pepper |
4 garlic cloves, crushed |
1 large sweet potato, peeled and cubed |
5 carrots, peeled and cubed |
6 cups vegetable stock |
1 red capsicum, seeded and chopped |
1 orange capsicum, seeded and chopped |
1 teaspoon picante sauce |
Directions:
1. Heat the oil in a large frying pan. Saute the leeks until softened. Add the cumin, black pepper and garlic. Cook for around a minute and remove from heat. Transfer to a slow cooker or stock pot.
2. Add the sweet potato, carrot and vegetable stock. Stir well. Cook until carrots are softened - around 3 hours on high in a slow cooker, or 45 minutes over low heat in a stock pot.
3. Place the capsicum in the frying pan and cook until soft. Add to the soup along with the ancho sauce. Cook a further 10 - 15 minutes.
4. Remove from heat and allow to cool slightly before blending with an immersion blender.
5. Serve with sour cream or evaporated soy.
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