Sweet Potato And Red Pepper Soup Food
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
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
RED BELL PEPPER AND SWEET POTATO SOUP
I came up with this soup last night as a way to use the massive quantity of bell peppers I bought on sale this week. The sweet potato I used was of the pale variety, but I'm sure it would taste delicious with an orange sweet potato.
Provided by muffin3355
Categories Yam/Sweet Potato
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil.
- Saute the onions and garlic for about 10-15 minutes on medium heat, or until the onions are soft and very lightly browned.
- Add the bell peppers and saute for another 10-15 minutes, until the bell peppers are soft and everything is lightly browned.
- Add the sweet potato, vegetable broth, bay leaves, salt, and butter and simmer for 10-15 minutes, until the sweet potato is soft.
- Remove the bay leaves and blend the soup until mostly smooth.
- Enjoy!
Nutrition Facts : Calories 147.8, Fat 8.3, SaturatedFat 2.6, Cholesterol 7.6, Sodium 623.9, Carbohydrate 18.1, Fiber 3.5, Sugar 6.9, Protein 2.2
ROASTED RED PEPPER AND SWEET POTATO SOUP
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.
Provided by Sweet PQ
Categories Yam/Sweet Potato
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a roasting pan, toss together the peppers, potatoes, onion, garlic, oil, Italian seasonings, salt and pepper.
- Roast @ 425*, for 1 hour, or until tender and golden around the edges. Make sure you stir the vegetables at least once during cooking.
- In a food processor, puree the vegetables with stock in batches. Strain into a large pot.
- Whisk in 1 cup water.
- Bring soup to boil; cover, reduce heat and simmer for 5 minutes.
- Serve, topped with the yogurt that's been mixed with the parsley.
Nutrition Facts : Calories 265.7, Fat 11.3, SaturatedFat 2.6, Cholesterol 12.5, Sodium 548.5, Carbohydrate 32.5, Fiber 4.2, Sugar 13.4, Protein 9.8
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
More about "sweet potato and red pepper soup food"
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From keepingthepeas.com
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From keepingthepeas.com
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- While sweet potatoes and carrots are boiling. Sauté onions in 1/4 cup of vegetable broth until softened. Add red peppers and sauté for an additional 2 minutes. Add garlic and sauté for an additional minute.
- When sweet potatoes and carrots are done, drain water, and add to the pot with the onions and red peppers. Pour the remainder of the vegetable stock (3 3/4 cup) over the vegetables. Bring to a boil.
- Turn off the heat. Add the chili powder, paprika, cumin, salt, and pepper. If using an immersion blender. Puree the soup until smooth. If using a high speed blender, pour the contents of the pot into the blender and puree until smooth.
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RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
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From foodnetwork.com
SWEET POTATO & RED PEPPER SOUP - DREW & COLE
2 tbsp olive or cooking oil. 2 red onions, chopped. 500g (~4 medium) sweet potatoes, peeled and chopped. 1 red pepper, chopped. 1 tsp cumin. 650ml vegetable stock
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RED PEPPER AND SWEET POTATO SOUP RECIPE - 3 …
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Peel and dice the sweet potato. Cook in boiling water for 15 minutes, or until tender, then drain. Peel and finely chop the onion and carrot, then deseed and dice the pepper. Pick and finely chop the parsley leaves. Heat the oil in a …
From jamieoliver.com
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ROASTED RED PEPPER AND SWEET POTATO SOUP - CAFE …
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From cafejohnsonia.com
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Instructions. Add diced pepppers, sweet potato, onion, garlic and vegatable stock into a pot. Bring to boil, then lower the heat and allow to simmer for approx 30 minutes. Transfer the soup in small batches to a blender and process until smooth. Return to pot and season to taste with salt and pepper. Serve warm with a splash of tobasco sauce.
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Estimated Reading Time 1 min
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ROASTED RED PEPPER AND SWEET POTATO SOUP | CANADIAN …
Method. In roasting pan, toss together red peppers, sweet potatoes, onion, garlic, oil, Italian seasoning, salt and pepper. Roast in 425°F (220°C) oven, stirring once, until tender, about 1 hour. In food processor, in batches, purée vegetables with broth; strain into saucepan. Whisk in 1 cup (250 mL) water.
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From hamama.com
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ROASTED PEPPER & SWEET POTATO SOUP - ZOUP! GOOD, REALLY GOOD
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LENTIL, RED PEPPERS AND SWEET POTATO SOUP – LA VIE BAMI – FOOD …
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SWEET POTATO AND RED PEPPER SOUP - SOMETHING SWEET …
Preheat the oven to 180C/160fan/350F/Gas mark 4. Place the onion, flattened garlic cloves, celery if using, sweet potatoes, red peppers, carrots and the herbs in a roasting tin. Drizzle over the olive oil and season with sea salt and black pepper. Roast for 30-35 minutes or until the vegetables have softened and are beginning to turn golden and ...
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From valeriecogswell.com
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ROASTED RED PEPPER & SWEET POTATO SOUP - OUR LITTLE SUBURBAN …
Preheat oven to 375F. Wash and dry the red peppers. Line a cookie sheet with aluminum foil and use some of the oil to fully coat each of the peppers and lay them on the cookie sheet. In a bowl put the onion and sweet potato and add half the remaining oil, salt and pepper and mix. Add sweet potato and onion mixture to the cookie sheet and roast ...
From ourlittlesuburbanfarmhouse.com
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SWEET POTATO SOUP WITH CUMIN AND RED PEPPER FLAKES - LAST …
Stir in the garlic, cumin, red pepper flakes, salt and pepper and continue cooking for an additional 3 minutes. Add the sweet potatoes and stock. Bring the soup to a simmer and cook for 15-20 minutes until the potatoes are soft. Carefully transfer the soup in batches to a blender to puree. Return the soup to the saucepan to reheat.
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From lastingredient.com
SWEET POTATO AND RED PEPPER SOUP | BITES OF WELLNESS
Prep the veggies like the oven method. Preheat a large pot (or dutch oven) over medium heat (3-4 minutes). Spray the pot with non-stick spray and add the onion. Cook for 3-4 minutes. Add the rest of the ingredients (except the lime juice) and cover the pot. Cook for 20 minutes until the potatoes are tender.
From bitesofwellness.com
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SWEET POTATO AND RED PEPPER SOUP - A CORNISH FOOD BLOG | JAM …
Fry the sweet potatoes, peppers, onion, thyme and garlic, in a large pan for 10 minutes. Add the vegetable stock and the chilli sauce and simmer for 30-40 minutes on the hob, until the sweet potatoes are cooked through. Blend with a stick blender until smooth and serve. Calories. 123.18.
From jamandclottedcream.co.uk
From jamandclottedcream.co.uk
SLIMMING WORLD RED PEPPER AND SWEET POTATO SOUP - MATT'S CAFE
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In a bowl put the onion and sweet potato and add half the remaining oil, salt and pepper and mix. Add sweet potato and onion mixture to the cookie sheet and roast for 25-30 minutes, then set aside. When the red peppers have cooled, you can remove the skins, stem and seeds.
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RED PEPPER & SWEET POTATO WITH SAUSAGE SOUP ⋆ DEB'S DAILY DISH
This red pepper and sweet potato with sausage soup was created thanks to a mistake on a recent food home delivery. I ordered 3 peppers and had a huge bag charged and delivered instead. So in the spirit of making lemonade out of lemons, I made stuffed peppers for dinner and this soup for the freezer!
From debsdailydish.com
From debsdailydish.com
ROASTED RED PEPPER AND SWEET POTATO SOUP | CANADIAN …
Method. In roasting pan, toss together red peppers, potatoes, onion, garlic, oil, Italian seasoning, salt and pepper. Roast in 425°F (220°C) oven, stirring once, until tender and golden at edges, about 1 hour. In food processor, purée vegetables with stock, in batches; strain into large pot. Whisk in 1 cup (250 mL) water.
From canadianliving.com
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RED PEPPER AND SWEET POTATO SOUP - ROMY LONDON | EASY RECIPES
Preheat your oven to 200°C (390F). Peel and cube the sweet potatoes and place them onto an oven tray. Add the diced red peppers, onion, and garlic cloves, then drizzle with oil, sprinkle with salt, and toss to evenly coat. Transfer the tray to the oven and roast for 20-30 minutes or until the potatoes are softened.
From romylondonuk.com
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SWEET POTATO AND PEPPER SOUP RECIPE - TESCO REAL FOOD
Preheat the oven to gas 7, 220°C, fan 200°C. Add the onion, carrot, celery, sweet potato, red pepper, garlic and tinned tomatoes to a large saucepan set over a medium heat. Bring to the boil, then simmer for 5 mins. Meanwhile, place the flatbread triangles onto a baking tray. Drizzle over 1 tbsp oil and bake for 10 mins until golden.
From realfood.tesco.com
From realfood.tesco.com
ROASTED RED PEPPER & SWEET POTATO SOUP RECIPE - SYLVAINE …
1. Preheat oven to 375 degrees. 2. Place sweet potatoes and onions on a baking sheet. Drizzle with some of the grapeseed oil. 3. Season with salt and pepper to taste. Toss to coat. Roast for 20 minutes or until golden.
From sylvainehughson.com
From sylvainehughson.com
FRAGRANT SWEET POTATO AND RED PEPPER SOUP - THE LEIPZIG GLOCAL
First off, cook the sweet potato and red peppers: Preheat oven to 180C (fan)/200C (conventional). Prick the sweet potato all over with a fork. Bake on greaseproof paper along with the three whole red peppers until they are soft (around 40 to 60 minutes, depending on the size). I didn’t use any oil or seasoning when baking.
From leipglo.com
From leipglo.com
HEALTHY ROASTED SWEET POTATO AND RED PEPPER SOUP RECIPE
Bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 20-22 minutes, or until the sweet potatoes have softened. Add roasted red peppers to the pot. Use an immersion blender to blend the soup until it's smooth. Transfer the soup back to the pot and stir over medium heat for 2-3 minutes.
From dobbernationloves.com
From dobbernationloves.com
CREAMY RED PEPPER SWEET POTATO SOUP WITH RICE - LOTUS FOODS …
Instructions. Cook rice according to directions on package. While the rice is cooking, melt coconut oil (or use water if oil-free) in a large Dutch oven over medium low heat. Add onion, garlic, and ginger to the pot and sauté until fragrant (1-2 mins). Add in sweet potato and sauté for 5-6 mins until slightly tender.
From lotusfoods.com
From lotusfoods.com
ROASTED RED PEPPER AND SWEET POTATO SOUP - HINT OF HEALTHY
Instructions. Preheat your oven to 200°C / 180°C fan oven / 395°F. Dice the sweet potatoes and place them on a baking tray. Spray some one calorie cooking spray over them, and add a sprinkle of salt. Bake until they are soft enough to push a …
From hintofhealthy.com
From hintofhealthy.com
SWEET POTATO RED PEPPER AND COCONUT MILK SOUP - AVERIE COOKS
This is the easiest soup you’ll ever make. Three ingredients: 1 huge sweet potato, 1 red pepper, 1 can of coconut milk. And they go from microwave to blender to bowl to mouth in 15 minutes flat. I used to be intimidated by soup-making and for good reason. If you read some recipes, I’d need to use at least 17 vegetables, some of which are ...
From averiecooks.com
From averiecooks.com
ROASTED RED PEPPER AND SWEET POTATO SOUP - TASTE AND TELL
In a large soup pot or Dutch oven, heat the olive oil over medium-high heat. Add the onion and cook until soft. Add in the red peppers, green chiles, cumin, salt and coriander. Cook for 1-2 minutes. Stir in the reserved juice from the roasted red peppers, sweet potatoes and vegetable broth. Bring to a boil, then reduce heat and cover.
From tasteandtellblog.com
From tasteandtellblog.com
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