Ingredients
Vegetables
- 600 g (1.3 lb) sweet potato
- 1 large red capsicum/bell pepper
- 1 medium brown/yellow onion
Seasonings and Oils
- 1 tsp dried oregano
- 2 tbsp extra virgin olive oil
- Sea salt – to taste
- Freshly ground black pepper – to taste
Liquids
- 2 cups (500 ml) vegetable stock
Garnish
- Fresh herbs
- A swirl of cream or yoghurt
Instructions
- Preheat the Oven: Set your oven to 200 degrees Celsius (390°F) to prepare for roasting the vegetables.
- Prepare Baking Tray: Line a sheet pan with baking paper to prevent sticking and make cleanup easier.
- Arrange Vegetables: Place the chopped sweet potato, red bell pepper, and onion evenly on the lined baking tray. Drizzle with olive oil and sprinkle dried oregano, salt, and pepper over the veggies.
- Roast Vegetables: Roast in the preheated oven for 25-30 minutes, tossing the vegetables halfway through to ensure even cooking and that they develop a nice roasted color.
- Blend Soup: Transfer the roasted vegetables to a medium saucepan and pour in the vegetable stock. Use an immersion blender to blend the mixture until smooth and creamy.
- Warm and Season: Gently warm the blended soup on the stovetop, taste, and adjust seasoning if necessary with salt and pepper.
- Serve: Ladle the hot soup into bowls and garnish with fresh herbs and a swirl of cream or yoghurt for added flavor and creaminess. Serve immediately.
Notes
- Note 1: You can substitute the red capsicum with any color bell pepper if preferred.
- Note 2: Extra virgin olive oil enhances the flavor, but you may use another oil if desired.
- Note 3: Vegetable stock can be store-bought or homemade for a richer taste.
- Note 4: For a vegan version, ensure the stock and garnishes like cream or yoghurt are plant-based.
- Note 5: Adjust salt and pepper to taste as per your dietary preference.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting
- Cuisine: International
- Diet: Vegetarian
