SAFFRON SWEET POTATO AND RED PEPPER SOUP
Provided by Jane Sigal
Categories dinner, one pot, soups and stews, appetizer, main course
Time 45m
Yield 8 servings
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 87, UnsaturatedFat 1 gram, Carbohydrate 14 grams, Fat 2 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 437 milligrams, Sugar 5 grams
SWEET POTATO & RED PEPPER SOUP
A great winter warmer. Makes a good starter, also good for a hearty packed lunch.
Provided by nwillcoc
Time 1h
Yield Serves 4
Number Of Ingredients 0
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.
SPICY SWEET POTATO RED PEPPER SOUP
This soup is so complex, looks so pretty served and is so simple to make. Who would think it's SO healthy! I made it at home after having it several times at a local fine dining restaurant. I took a stab at making it without a recipe and it turned out great!
Provided by LindseyCockrell
Categories Vegetable
Time 45m
Yield 8-12 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 172.6, Fat 7, SaturatedFat 3.9, Cholesterol 14.1, Sodium 2135.2, Carbohydrate 22.6, Fiber 3.1, Sugar 6.1, Protein 6.3
SWEET POTATO & RED PEPPER SOUP
Make and share this Sweet Potato & Red Pepper Soup recipe from Food.com.
Provided by Shufty
Categories Stocks
Time 40m
Yield 1 pan, 4 serving(s)
Number Of Ingredients 6
Steps:
- Peel the sweet potatoes and cut into pieces (otherwise they will take forever to boil properly).
- Cut onion into small pieces.
- Seed and cut up the red peppers.
- Add the potatoes, onion and peppers into a large pan with the 2 pints of stocked water (if you've had a roast chicken the night before then using the carcass for stock makes a world of difference).
- Bring to boil them reduce heat slightly and simmer for 20-30 minutes.
- Blend the ingredients together using whatever implement you have, blenders and hand blenders are the most convenient ones to use. Blend until there are few to no bits left.
- Add hot sauce to taste (not much is needed though).
- Add black pepper to taste.
- Heat soup again while stirring for a couple of minutes and serve. Have a good loaf of bread heady, it's the best way to eat soup.
Nutrition Facts : Calories 134.7, Fat 0.3, SaturatedFat 0.1, Sodium 70.3, Carbohydrate 31.6, Fiber 5.6, Sugar 9.8, Protein 2.9
SPICY SWEET POTATO AND RED PEPPER SOUP
A delicious warming and filling soup. Very quick and easy to make and low in fat. Can be frozen.
Provided by Julswz4
Time 40m
Yield Serves 2
Number Of Ingredients 0
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
Roasted red peppers and potatoes combine with a creamy broth for a hearty and satisfying soup. Serve hot with warm crusty bread for dipping.
Provided by VANCGIRL2
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 13
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.
Nutrition Facts : Calories 247.6 calories, Carbohydrate 26.4 g, Cholesterol 36.1 mg, Fat 13.7 g, Fiber 2.9 g, Protein 5.5 g, SaturatedFat 6.9 g, Sodium 1325.4 mg, Sugar 4.4 g
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5/5 (8)Total Time 30 minsCategory Main Course, SoupCalories 139 per serving
- Bring a 5 qt pot of water to a boil. Peel and dice the sweet potatoes. Chop the carrots, red pepper, and onion. When water comes to a boil, add sweet potatoes and carrots. Cover and simmer for 15 minutes or until carrots and sweet potatoes are soft and easily pierced with a fork.
- While sweet potatoes and carrots are boiling. Sauté onions in 1/4 cup of vegetable broth until softened. Add red peppers and sauté for an additional 2 minutes. Add garlic and sauté for an additional minute.
- When sweet potatoes and carrots are done, drain water, and add to the pot with the onions and red peppers. Pour the remainder of the vegetable stock (3 3/4 cup) over the vegetables. Bring to a boil.
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