Saffron Sweet Potato And Red Pepper Soup Recipes

SAFFRON SWEET POTATO AND RED PEPPER SOUP

Steps:

• Heat broiler to high. Line a baking sheet with foil. Arrange red peppers on sheet skin side up and broil about 4 inches from heat until skin is very charred, 10 to 15 minutes. Remove from oven and wrap peppers in foil to steam skin loose, 10 to 15 minutes. Peel off skin and coarsely chop flesh.
• In a 4-quart saucepan, heat olive oil. Add onion, 3 thyme sprigs, bay leaf and salt. Cover and cook over low heat, stirring occasionally, until soft, about 10 minutes. Add sweet potatoes, bell peppers, stock, 2 cups water and saffron and bring to a boil. Uncover, reduce heat to medium-low and simmer, stirring occasionally, for 15 minutes.
• Discard thyme sprigs and bay leaf. Using an immersion blender, purée soup. Taste and add salt if needed, and white pepper. Ladle soup into bowls and garnish with leaves from remaining thyme sprigs and a drizzle of olive oil.

COD WITH POTATOES, PEPPERS AND SAFFRON

Steps:

• Heat the olive oil in a large wide pot over medium-high heat. Add the onion and bell pepper and cook, stirring occasionally, until tender, about 5 minutes. Add the garlic and cook, stirring, until softened, about 30 seconds. Add the potatoes and stir to coat. Add the chicken broth, bay leaves, 3/4 teaspoon salt, the saffron and red pepper flakes. Bring to a boil, then reduce the heat to maintain a steady simmer. Cover the pot and cook until the potatoes are mostly tender, 8 to 10 minutes.
• Season the cod with salt, then add to the pot; submerge about halfway in the broth, with the top of the fish exposed. Cover and simmer until the fish is cooked through, 8 to 10 minutes. Carefully remove with a spatula and transfer to shallow bowls.
• Gently stir the lemon juice into the pot; season with salt and more red pepper flakes. Spoon the vegetables and broth over the fish, sprinkle with the parsley and serve with the lemon wedges.

SWEET POTATO & RED PEPPER SOUP

Steps:

• Peel and slice the sweet potatoes into discs about a half centimetre thick.
• Put the sweet potoatoes, onions, red pepper and cumin into an oven proof bowl and pour over the olive oil.
• Roast in the oven at 200C for about 45 minutes until all the ingredients are soft.
• Put the cooked vegetables into a blender and add the hot vegetable stock. Blend to a liquid and serve. Add more vegetable stock if you require a thinner consistency.

GRANDMA'S RED HOT SOUTHERN SWEET POTATOES

Steps:

• Place the sweet potatoes into a large saucepan with enough water to cover. Bring to a boil, and cook over medium heat until tender, about 25 minutes. Drain water, and place potatoes in a large casserole dish.
• Preheat the oven to 350 degrees F (175 degrees C).
• In a medium bowl, stir together the butter, brown sugar, red hot candies, and water. Pour over the sweet potatoes in the dish.
• Bake for 1 hour in the preheated oven, until sweet potatoes are soft, and the candies are melted. After this, you may top with marshmallows, and return the dish to the oven for 10 minutes to toast them.

SPICY SWEET POTATO RED PEPPER SOUP

Steps:

• After sweet potatoes are boiled, drain, put back into dutch oven or large pot, add stock.
• Add diced roasted red bell peppers (roast your own if you like), butter & sauteed onion to potatoes & broth mixture.
• Blend until smooth with a stick blender (or regular blender).
• Season to taste, adding sugar if you think you need it.
• Serve in bowls, adding about a tablespoon of goat cheese to each serving.
• Drizzle each bowl with a little hot chili oil, which you can find in asian markets.

SPICY SWEET POTATO AND RED PEPPER SOUP

Steps:

• Peel and roughly chop the sweet potato
• De-seed the pepper and chilli and roughly chop
• Add ingredients to a pan and add in the stock, season with salt and pepper
• Bring to the boil then simmer for 20-30 minutes until vegetables are tender.
• Remove from the heat and allow to cool slightly, then blend with hand blender or in liquidiser until smooth. Check seasoning and adjust to taste if necessary.

ROASTED RED PEPPER AND POTATO SOUP

Steps:

• Melt the butter in a large pot over medium heat, and mix in the olive oil. Saute the onion, carrot, and celery for about 5 minutes, until onion is lightly browned. Stir in the garlic, and continue to cook 1 minute. Mix in the flour. Whisk in the chicken broth, and bring to a boil. Place the potatoes in the pot, reduce heat to low, and cook 15 minutes, until potatoes are tender.
• Mix the half-and-half into the pot. Stir in the roasted red peppers. Season with thyme, salt, and pepper. Continue cooking until heated through.

SWEET RED PEPPER SOUP

Steps:

• Melt butter in a large saucepan over medium heat.
• Add the onion and garlic.
• Cook for 5-8 minutes or until onions are tender.
• Add the red peppers.
• Continue cooking for 5 minutes.
• Add the stock, freshly ground pepper and salt.
• Bring to a boil.
• Reduce heat, cover and simmer for 25 minutes.
• Put soup through a food mill to remove the pepper skins.
• Return to saucepan.
• Add cream and heat through without boiling.

ROASTED PEPPER POTATO SOUP

Steps:

• In a large saucepan, saute onions in oil until tender. Stir in the roasted peppers, chiles, cumin, salt and coriander. Cook and stir for 2 minutes. Stir in potatoes and broth; bring to a boil. , Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender. Stir in cilantro and lemon juice. Cool slightly. In a blender, process the cream cheese and half the soup until smooth. Return all to pan and heat through.