Roasted Red Pepper and Sweet Potato Soup |
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Prep Time: 60 Minutes Cook Time: 5 Minutes |
Ready In: 65 Minutes Servings: 4 |
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Roasting the vegetables enhances the flavour of this soup. In the summer, I've been known to do this over the barbecue. I believe I clipped this recipe from Canadian Living magazine. NOTE: Prep time is time it takes for the vegetables to roast. Ingredients:
3 red peppers, sweet, chopped |
2 sweet potatoes, peeled and cubed (about 4 cups) |
1 onion, chopped |
3 garlic cloves |
2 tablespoons olive oil |
1 teaspoon italian seasoning, dried |
1/4 teaspoon salt |
1/4 teaspoon pepper |
4 cups chicken stock (or vegetable stock) |
1 cup water |
2/3 cup plain yogurt, balkan style |
2 tablespoons fresh parsley, chopped |
Directions:
1. In a roasting pan, toss together the peppers, potatoes, onion, garlic, oil, Italian seasonings, salt and pepper.
2. Roast 425*, for 1 hour, or until tender and golden around the edges. Make sure you stir the vegetables at least once during cooking.
3. In a food processor, puree the vegetables with stock in batches. Strain into a large pot.
4. Whisk in 1 cup water.
5. Bring soup to boil; cover, reduce heat and simmer for 5 minutes.
6. Serve, topped with the yogurt that's been mixed with the parsley.
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