For the record, I’d just like to make absolutely clear, this soup is red, ok? It is not orange. it is red. And I’m sticking to that story. Of course, it is yet another soup recipe and that’s because although it is nearly June it has still been raining and cold here in good old England. I’m not surprised because I’ve lived here all my life. I am just resigned to it. However, this soup is as lovely chilled as it is warm so take that weather! I don’t care what you do, this soup will conquer all. I’m actually in a little bit of a flap because this weekend it is the annual street party in our road. We started having them for the last royal wedding, then last year it was the Queen’s Jubilee and this year, well, there is just another one. Bunting at the ready! Of course this year I won’t eat anyone else’s food, because this year is the first year of being gluten-free. We are supposed to bring one savoury and one sweet dish but I might do more, just to give myself some variety. I don’t feel up to quizzing the neighbours about what’s in their offerings. I foresee a lot of pasta salad, sausage rolls and cake!
Roasted red pepper and sweet potato soup
Prep time 10 minutes Cook time 30 minutes Makes 3-4 (adult) servings
Preheat the oven to 190ºC fan-assisted
- 2 medium sweet potatoes, peeled and diced to 2″ pieces
- 1 large red pepper, deseeded and chopped into 2″ pieces
- 4 large cloves of garlic, skin on
- 1 tbsp + 1 tbsp oil
- 1 medium onion, chopped
- 750ml stock, vegetable or light chicken
- salt and pepper
- sriracha sauce, to serve (optional)
- coconut cream, to serve (optional)
Place the prepared sweet potato and red pepper in a bowl and drizzle one tablespoon of oil over, then give it a good stir. Tip out onto a baking sheet (with sides) and roast in the hot oven for 10 minutes. Now turn the vegetables over and add the unpeeled garlic to the tray, putting it back in the oven for a further 10 minutes. In the meantime heat the other tablespoon of oil in a large saucepan and sweat the chopped onion, with the lid on, for 10 minutes. When the roasted vegetables are ready, squeeze the garlic cloves from their skin into the saucepan and the add the sweet potato and red pepper. Pour in the stock and bring to the boil. Now whizz up the soup, either in a liquidizer or using a stick blender, and return to the pan to reheat if necessary. Season to taste. You may now either chill or serve the soup. If would like the soup to be spicy either add sriracha to the pan or to individual portions to taste. Swirl a little coconut cream from the top of a can of coconut milk into the individual bowls when serving. This is especially tasty if you’ve spiced up the soup with the sriracha. I served this with toasted gluten-free overnight bread (recipe to follow).