An immune-boosting soup and a good source of vitamin C, plant protein, dietary fibre, essential fats, lycopene and allicin.
- 600g sweet potatoes, peeled and cut into medium chunks
- 500g red peppers, cut in half and deseeded
- 5 large cloves garlic, unpeeled
- 1 large sprig of fresh rosemary, leaves removed from the stem
- 5 tablespoons extra virgin olive oil
- Himalayan fine rock salt and freshly ground black pepper
- 1 large onion, chopped
- 1.2 litres veg stock
- Freshly chopped coriander, to garnish
- Preheat the oven to 220°C/gas mark 7.
- In a large roasting tin, combine the sweet potatoes, peppers, garlic, rosemary and 3 tablespoons of olive oil. Sprinkle with some salt and pepper and mix well so that everything is coated with oil.
- Roast for 45 minutes to one hour, until the peppers are blistered, making sure to mix everything around every 15 minutes or so.
- About 15 minutes before your veggies are ready, heat the remaining 2 tablespoons of olive oil in a soup pot on a low heat. Add the chopped onion and cook slowly for 15 minutes so that it becomes sweet and golden. You don’t want to brown the onion, you want to caramelise it. This will add even more beautiful flavour to this soup.
- Remove your veggies from the oven and let them cool for approximately 10 minutes. At this point, bring the 1.2 litres of water to a boil in a pot or kettle to save time. When cool enough to touch, use your clean fingers or tongs to remove as much of the blistered pepper skin as you can. Don’t worry if you don’t get it all because the soup is going to be blended.
- Squeeze the roasted garlic out of its skin and add it to the pot along with the rest of your veggies. Mix the veggies together with the onions, then add the boiled water to the pot and give it a stir.
- Add some more salt and pepper. Blend until smooth with a hand-held blender in the pot or transfer to an upright blender. Taste and add a little more salt and pepper if necessary. Serve immediately and garnish with freshly chopped coriander if you like.
Tip: It’s okay for the skin of the peppers to turn black – this is actually what you want.
Recipe credit: Oliver McCabe
Photography credit: Harry Weir