Saturday at my house is officially Soup Day, now. I rummage around in the cupboards, see what we’ve got left over and turn it into something utterly delicious and filling that can be stuck in the fridge and eaten in the case of sudden hunger.
This, which I’ve called Sweet Red Soup, was born of my love of Leek and Potato soup and sweet potatoes. Basically I thought that if you could make a soup with potato, you could probably make one with sweet potato. And hey, I was right!
And it’s full of lovely, pretty vegetables.
- 1 red pepper
- 6 tomatoes
- 2 garlic cloves
- 2 medium/4 small sweet potatoes
- 1 red onion
- Vegetable stock cube
- Worcestershire/hot sauce (optional)
- Preheat the oven to 200C. Chop the red pepper into chunks, cut the tomatoes into wedges and peel the garlic cloves. Put them all in a roasting tin sprayed with Fry Light and roast for 25 minutes
- Peel the sweet potatoes and cut them in chunks, too. Cut the red onion into wedges and put in a saucepan with the sweet potato chunks. Cover with water, sprinkle over the stock cube and some salt and pepper, then stir well. Cover and cook for 20 minutes
- At the end of the 20 minutes you should have roasted tomatoes/peppers and well boiled vegetables
- Put the tomatoes/peppers in the saucepan and whizz with a hand blender. You should end up with a lovely thick soup. Add some Worcestershire sauce/hot sauce to taste