Sweet Potato and Red Pepper Soup

Name: Sweet Potato and Red Pepper Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 600 g (1.3 lb) sweet potato; 1 large red capsicum/bell pepper (See Note 1); 1 medium brown/yellow onion; 1 tsp dried oregano; 2 tbsp extra virgin olive oil (See Note 2); 2 cups (500 ml) vegetable stock (See Notes 3 and 4); sea salt and freshly ground black pepper - to taste (See Note 5); fresh herbs and a swirl of cream or yoghurt.

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Prep Time: 15 minutes

Cook Time: 30 minutes

Total: 45 minutes

Servings: 4

Ingredients

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600 g (1.3 lb) sweet potato1 large red capsicum/bell pepper (See Note 1)1 medium brown/yellow onion1 tsp dried oregano2 tbsp extra virgin olive oil (See Note 2)2 cups (500 ml) vegetable stock (See Notes 3 and 4)sea salt and freshly ground black pepper - to taste (See Note 5)fresh herbs and a swirl of cream or yoghurt.

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Instructions

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Step 1

Preheat oven to 200 degrees C (390 F).

Step 2

Line a sheet pan with baking paper.

Step 3

Place the prepared vegetables on the baking tray. Drizzle over the olive oil and oregano, and season with salt and pepper.

Step 4

Put the vegetables in the oven, and roast for 25-30 minutes, tossing halfway through. The vegetables should be completely cooked through, and have good colour to them.

Step 5

In a medium-size saucepan, add the vegetables and the stock. Blend until smooth using an immersion blender.

Step 6

Warm the soup, and check the seasoning is to your liking. Serve immediately with a garnish of your choice.