Wednesday, 5 November 2008

Recipe - Sweet Potato and Red Pepper soup

The weather here is dreary, I'm still waiting for my new toy to be delivered and I've been told that I'm not allowed to open my Christmas presents until it's actually Christmas. The situation is bad.

So what to do? A nice and hearty soup is something that is quite good at cheering me up. It's even better if it's quick and easy to cook.

This one did the job very well. As you can see I served it with some bread rolls but you could serve it with some garlic bread if you rather want to have some extra crunch.

Ingredients (makes about 2 - 3 servings)
Olive oil
A decently sized knob of butter
1 large sweet potato, peeled and cut into slices
1 red pepper, de-seeded and sliced
1 onion, peeled and sliced
2 tsp cumin seeds
700 ml vegetable stock
110 ml double cream

Heat the oil and butter in a pan on medium heat. Add the potato, pepper and onion. Let this sweat for about 4 - 6 minutes, until it starts to soften. Stir in the cumin seeds and let them fry for a minute or so.

Add the stock and bring it to the boil. Once it's boiling turn the heat down and keep it simmering for about 10 minutes.

Either pour it into a blender or use a stick blender and blitz until smooth. Add the cream and give it another good blitz. Put back onto heat and let it warm through, season to taste.


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// Mike