Here’s a simple and flavorful Sweet Potato and Pepper Soup recipe for you to try!
Ingredients:
- 2 medium sweet potatoes (peeled and diced)
- 1 red bell pepper (seeded and chopped)
- 1 yellow bell pepper (seeded and chopped)
- 1 onion (chopped)
- 2 cloves garlic (minced)
- 1 tablespoon olive oil
- 4 cups vegetable broth (or chicken broth)
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon chili flakes (optional for heat)
- Salt and pepper (to taste)
- Fresh cilantro or parsley (for garnish)
- 1 tablespoon lemon juice (optional for brightness)
Instructions:
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Prepare the Veggies: Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté until soft and translucent, about 5-7 minutes.
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Cook the Sweet Potatoes and Peppers: Add the diced sweet potatoes and chopped bell peppers to the pot. Stir them around to coat with the onion and garlic, cooking for about 3-4 minutes.
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Season: Sprinkle in the cumin, paprika, chili flakes (if using), salt, and pepper. Stir to combine the spices with the vegetables.
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Add Broth: Pour in the vegetable broth and bring the mixture to a boil. Reduce heat to a simmer and cook for 20-25 minutes, or until the sweet potatoes are tender.
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Blend the Soup: Once the vegetables are soft, use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, transfer the soup in batches to a regular blender (be careful not to burn yourself with the hot liquid).
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Adjust Seasoning: Taste the soup and add more salt, pepper, or spices if desired. If you'd like a little more acidity, add a tablespoon of lemon juice to brighten the flavor.
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Serve: Ladle the soup into bowls and garnish with fresh cilantro or parsley.
Tips:
- You can also add a little coconut milk at the end for extra creaminess.
- For added flavor, try roasting the sweet potatoes and peppers in the oven before adding them to the soup.
- This soup is great served with crusty bread or a side salad!
Enjoy your cozy and comforting bowl of sweet potato and pepper soup! 🍲
