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Sweet potato and Roast Capsicum Soup




Source of Recipe


made it up based on one I had in the tavern at uni






Recipe Introduction


If you don't like something, leave it out





List of Ingredients



• 1 onion
  
• 1 large (or 2 small) orange sweet potato
  
• 1 large red capsicum
  
• 1 large ripe tomato
  
• 2 tsp (or even more) sambal oelek
  
• 1 tsp smoky paprika
  
• 3/4 glass dry white wine
  
• 2 cups veg stock
  
• olive oil
  
• walnuts
  
• 1 handful beetroot leaves with veins removed (or any awesome greens)
  






Instructions



1. Preheat oven. Put a tray of boiling water on the bottom shelf to make it steamy. Place capsicum and tomato on a tray above. Roast about 30 minutes until skin peeling off and possibly blackened. Let cool.
   
2. Slice onion. Peel and slice sweet potato. Heat 2 tbs olive oil. Add sambal oelek and onion. Fry for about 3 minutes on med-low. Add paprika and sweet potato. Cook for about 2-3 minutes. Turn heat right up and pour over the white wine. Stir well.
   
3. Peel capsicum and tomato and add in (take seeds out of capsicum). No need to chop as they will collapse in. Add beetroot leaves, shredded.
   
4. Add veg stock and boil rapidly about 5 min. Put on lid, turn down low and cook 30-45 minutes until all veggies soft.
   
5. Blend soup. Serve drizzled with olive oil and sprinkled with some crumbled walnuts
   






Final Comments


You could garnish with a small amount of rocket if you want. You could serve with hot toast. The rest of the dry white wine could be a nice accompaniment.