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
- 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.
- 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.
- 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.
- Add veg stock and boil rapidly about 5 min. Put on lid, turn down low and cook 30-45 minutes until all veggies soft.
- 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.
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