RECIPE FOR ROASTED RED PEPPER SOUP 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

ROASTED TOMATO AND RED PEPPER SOUP | SAINSBURY'S RECIPES

Roasted tomato and red pepper soup | Sainsbury's Recipes image

A super simple soup recipe, classic blend of roasted tomatoes, peppers and onions with a Mexican-style addition of fajita seasoning to spice it up a bit!

Provided by Sainsbury's

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 35 minutes

Yield 4

Number Of Ingredients 11

Ingredients

1kg ripe tomatoes - left whole if using cherry, or roughly chopped if you're using larger vine or plum tomatoes
2 brown onions - peeled and quartered
2 large carrots - peeled and diced
2 red peppers - cored and cut into quarters
3tbsps vegetable oil - includes 1 for the croutons
2tbsp fajita seasoning - includes 1 for the croutons
700ml vegetable stock
400g (1 can) chickpeas - drained
4 slices bread, cut into cubes - slightly stale works well for croutons
4tbsp low fat sour cream - optional, to serve
10g fresh coriander, leaves picked - to serve

Steps:

In a large baking tray toss all the vegetables in the oil, seasoning and fajita mix until evenly coated and then arrange them in a single layer on the tray and roast for 20-30 minutes at 180 degress - until they are all cooked through.

Make croutons by tossing the cubes of bread in a small bowl with 1 tsp of olive oil, 1tbsp fajita seasoning and a good grind of black pepper. Lay onto a small baking tray lined with greaseproof paper, place in the oven when the veggies have 10 minutes left.

Transfer the roasted veggies to a large saucepan, then add the stock, chickpeas, and 200mls of water - bring to a simmer then blend.

To serve, portion the soup up between 4 bowls, sprinkle a few croutons some sour cream and a few coriander leaves.

Nutrition Facts : Calories 370 calories, FatContent 13.0 grams, SaturatedFatContent 2.9 grams, SugarContent 19.0 grams, SodiumContent 1700.0 milligrams salt, CarbohydrateContent 43.0 grams, FiberContent 12.6 grams, ProteinContent 11.8 grams

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