POTATO RED RECIPES

Name: Roasted red pepper, sweet potato & smoked paprika soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2
Ingredients: 1 sweet potato, roughly chopped into dice with the skin still on; 1 red pepper, de-seeded and cut into chunks; 1 red onion, peeled and cut into chunks; 3 garlic cloves, peeled; 1 tsp smoked paprika; 2 tbsp olive oil; 200ml coconut milk; 200ml chicken stock; ½ tbsp sriracha; 1 tsp maple syrup

ROASTED RED PEPPER, SWEET POTATO & SMOKED PAPRIKA SOU…

Roasted red pepper, sweet potato & smoked paprika sou… image

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

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 2

Number Of Ingredients 10

Ingredients

1 sweet potato, roughly chopped into dice with the skin still on
1 red pepper, de-seeded and cut into chunks
1 red onion, peeled and cut into chunks
3 garlic cloves, peeled
1 tsp smoked paprika
2 tbsp olive oil
200ml coconut milk
200ml chicken stock
½ tbsp sriracha
1 tsp maple syrup

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, FatContent 33 grams fat, SaturatedFatContent 20 grams saturated fat, CarbohydrateContent 36 grams carbohydrates, SugarContent 21 grams sugar, FiberContent 8 grams fiber, ProteinContent 9 grams protein, SodiumContent 0.8 milligram of sodium

BABY RED POTATO SALAD (LIGHT ON THE MAYO) - SKINNYTASTE

Baby Red Potato Salad (Light on the Mayo) - Skinnytaste image

This Baby Red Potato Salad is the perfect potluck side, or lunch side for summer BBQs or a picnic. It’s light and easy to make with lots of fresh flavor.

Provided by Gina

Categories Salad Side Dish

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 6

Number Of Ingredients 9

Ingredients

4 cups baby red potatoes (cut in small pieces)
1/2 cup green bell pepper (finely diced)
1/4 cup red onion (finely diced)
3 scallions (diced)
1 1/2 tsps Dijon mustard
1 tbsp extra virgin olive oil
1 tbsp red wine vinegar
1 tbsp reduced fat mayonnaise
salt and fresh pepper

Steps:

Bring a pot of salted water to a boil. Add potatoes and cook until soft, approx 10 minutes. Drain.
While the potatoes are boiling, combine red onion, green pepper, mustard, olive oil, vinegar and mayonnaise and season with salt and pepper.
Once the potatoes are done, toss them into the bowl with dressing and add scallions and additional salt and pepper to taste.
Serve room temperature or refrigerate until ready to serve.

Nutrition Facts : ServingSize 3 /4 cups, Calories 107.2 kcal, CarbohydrateContent 17.8 g, ProteinContent 2.2 g, FatContent 3.2 g, FiberContent 2.1 g

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2. Peel and cut the sweet potatoes into 2cm chunks, then peel and cut the onions into 2cm-thick wedges.
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