Thermomix Roasted Red Pepper and Sweet Potato Soup
A bright and nourishing bowl of soup that will warm the soul.
Servings: 4
Ingredients
- 2 red peppers (capsicums), de-seeded and cut into quarters
- 500 g sweet potatoes, roughly 1-2 medium ones, peeled and cut into 3-4 cm cubes.
- 3 cloves garlic, peeled
- 1 onion, peeled and quartered
- 2 teaspoons paprika
- 1 teaspoon sea salt
- 1 tablespoon olive oil
- 500 ml vegetable stock, see notes
Instructions
- Preheat the oven to 200°C/400°F (180°C fan) and line a large baking tray with baking paper.
- Place the red peppers, sweet potatoes, onion and garlic onto the baking tray. Sprinkle over the paprika and sea salt and drizzle with olive oil. Roast in the oven for 30 mins until soft.
- Whilst the vegetables are roasting, make up the vegetable stock. I use 2 Massel stock cubes dissolved in 500 mls of hot water.
- Once the vegetables are cooked, transfer them to the Thermomix bowl, add the vegetable stock, and blend for 1 minute, gradually increasing to speed 8.
- If the soup is too thick, add a little more stock or water, then blend again until you reach the desired consistency.
- Season with black pepper and top with your favourite garnishes, and enjoy!
Notes
Stock: I love using Massel Vegetable Stock Cubes in all my soup recipes because of their flavour but feel free to use the Thermomix vegetable stock concentrate. One tablespoon of concentrate equates to one vegetable stock cube. If the stock is cold, heat the soup in the Thermomix for a few minutes after it's been blended.
To Freeze: Allow the soup to cool completely, then store it in an airtight container or zip-lock bag in the freezer for up to 3 months.
