A nourishing and vibrant Thermomix Roasted Red Pepper and Sweet Potato Soup that will warm the soul.
This is a lovely simple soup to make if you’re feeling run down or have a cold. Red peppers (capsicums) and sweet potatoes each contain high levels of vitamin C and boast many more nutritional benefits. It's also freezer friendly so great to have as a standby meal.
In Australia red peppers are called capsicums, in America, they are called bell peppers and in England, they are called just peppers but not to be confused with chilli peppers.
For this recipe, I’ve roasted all the veggies in the oven instead of cooking them in the Thermomix as it brings out the sweetness in them. I mostly use vegetable stock cubes for all my soups as I love the flavour and they're inexpensive and easy to store in the cupboard.
- Lining the baking tray with baking paper helps prevent the veggies from sticking to it which saves on washing up.
- Cut the sweet potatoes evenly into smallish 3-4cm cubes so they cook the same time as the onion, garlic and red peppers.
- It's always best to add a little less liquid stock at first as it’s hard to save runny soup that’s been drowned in stock.
This soup tastes divine with a sprinkling of chilli flakes, some fresh parsley and some grated Parmesan on top and my amazing Thermomix Soft Bread Rolls.
Let the soup cool then store in an airtight container or zip lock bag in the freezer for up to 3 months.