With the freezing temperatures we are experiencing at the moment, nothing is better than warming up with a hearty soup! Today I was in the mood for something warm and comforting. Read creamy but without the cream, yet having a bit of tang or umami feel. I found these different flavors in this delicious sweet potato and red pepper soup.
Although I try to make every effort to cook with seasonal vegetables, I made an exception and used some red bell peppers, which are definitely summer vegetables. However, a bit of summer food, is always welcome during a cold Minnesotan winter!
This sweet potato and red pepper soup is packed with rich flavor, has a velvety texture and gorgeous color. As more and more of us pay closer attention to what we eat, it’s a delicious way to consume more plant-based food. This variation is also completely vegan.
The sweet potatoes are rich in vitamin A , C and B6 which reduces tiredness and boosts immunity. They are also a good source of potassium and magnesium; both of which improve cardiac health by regulating blood pressure.
Like sweet potatoes, red peppers have a high content of Vitamins A, C and B6. All these properties help with the immune and nervous systems, as well as with iron absorption.
Fun fact: Have you ever wondered what was the difference between the various colors of bell peppers? As they go through maturation, bell peppers change color. The green pepper is harvested before maturity. If left unharvested, it will become yellow, orange and lastly red.
Source: Fondation Louis Bonduell
Hearty Red Pepper & Sweet Potato Soup
On top of the rich flavor, velvety texture and gorgeous color, this soup is packed with health benefits. As more and more of us pay closer attention to what we put on our plates - and in our bodies, this is a delicious way to consume more plant based food.
This variation is also completely vegan.
- 2 Red bell peppers, seeded and cut into big cubes
- 4 full cups diced sweet potatoes
- 1 Onion, roughly chopped
- 2 garlic cloves chopped
- 1 ¼ cup white wine (I like dry white wine or even vermouth)
- 4 cups vegetable broth
- Salt & pepper to taste
- Extra bell pepper, diced finely for garnishing
- Cut all the vegetables in roughly big chunks and put them in a large saucepan with the wine and vegetable broth. Bring to a boil and then lower the heat. Simmer for about 20 to 30 minutes, until the vegetables are soft, and then let cool down for 10 minutes.
- Scoop out all the vegetables and transfer them to a blender, add the broth one cup at a time and mix for 3 to 5 minutes until you reach a smooth consistency. You may want to add more or lees broth depending on how thick you like your soup.
- Ladle into soup bowls and garnish with diced red or green peppers or fresh chopped coriander and serve warm. I love to add a slice of my favorite toasted artisan bread, rubbed with a garlic clove!