Red and Orange Vegetable Soup Recipe

Name: Red and Orange Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 4 leeks, chopped; 1 tablespoon cumin; ½ teaspoon cracked black pepper; 4 garlic cloves, crushed; 1 large sweet potato, peeled and cubed; 5 carrots, peeled and cubed; 6 cups vegetable stock; 1 red capsicum, seeded and chopped; 1 orange capsicum, seeded and chopped; 1 teaspoon picante sauce

Servings: persons

1 tablespoon olive oil
4 leeks, chopped
1 tablespoon cumin
½ teaspoon cracked black pepper
4 garlic cloves, crushed
1 large sweet potato, peeled and cubed
5 carrots, peeled and cubed
6 cups vegetable stock
1 red capsicum, seeded and chopped
1 orange capsicum, seeded and chopped
1 teaspoon picante sauce

1
Heat the oil in a large frying pan.
2
Saute the leeks until softened.
3
Add the cumin, black pepper and garlic.
4
Cook for around a minute and remove from heat.
5
Transfer to a slow cooker or stock pot.
6
Add the sweet potato, carrot and vegetable stock.
7
Stir well.
8
Cook until carrots are softened - around 3 hours on high in a slow cooker, or 45 minutes over low heat in a stock pot.
9
Place the capsicum in the frying pan and cook until soft.
10
Add to the soup along with the ancho sauce.
11
Cook a further 10 - 15 minutes.
12
Remove from heat and allow to cool slightly before blending with an immersion blender.
13
Serve with sour cream or evaporated soy.

303

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 tablespoon olive oil, 4 leeks, chopped, 1 tablespoon cumin, ½ teaspoon cracked black pepper, and more.

Yes, Red and Orange Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Red and Orange Vegetable Soup

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