Saffron Sweet Potato and Red Pepper Soup Recipe

Name: Saffron Sweet Potato and Red Pepper Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 small red bell peppers, quartered lengthwise, stemmed and seeded; 2 tablespoons extra virgin olive oil, more for drizzling; 1 medium onion, chopped; 5 thyme sprigs; 1 bay leaf; Salt to taste; 2 cups leftover mashed sweet potatoes (from 1 1/2 pounds raw sweet potatoes); 4 cups chicken stock; Pinch of saffron threads; Freshly ground white pepper to taste

Servings: persons

2 small red bell peppers, quartered lengthwise, stemmed and seeded
2 tablespoons extra virgin olive oil, more for drizzling
1 medium onion, chopped
5 thyme sprigs
1 bay leaf
Salt to taste
2 cups leftover mashed sweet potatoes (from 1 1/2 pounds raw sweet potatoes)
4 cups chicken stock
Pinch of saffron threads
Freshly ground white pepper to taste

1
Heat broiler to high.
2
Line a baking sheet with foil.
3
Arrange red peppers on sheet skin side up and broil about 4 inches from heat until skin is very charred, 10 to 15 minutes.
4
Remove from oven and wrap peppers in foil to steam skin loose, 10 to 15 minutes.
5
Peel off skin and coarsely chop flesh.
6
In a 4-quart saucepan, heat olive oil.
7
Add onion, 3 thyme sprigs, bay leaf and salt.
8
Cover and cook over low heat, stirring occasionally, until soft, about 10 minutes.
9
Add sweet potatoes, bell peppers, stock, 2 cups water and saffron and bring to a boil.
10
Uncover, reduce heat to medium-low and simmer, stirring occasionally, for 15 minutes.
11
Discard thyme sprigs and bay leaf.
12
Using an immersion blender, puree soup.
13
Taste and add salt if needed, and white pepper.
14
Ladle soup into bowls and garnish with leaves from remaining thyme sprigs and a drizzle of olive oil.

709

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 10 ingredients. The key ingredients include: 2 small red bell peppers, quartered lengthwise, stemmed and seeded, 2 tablespoons extra virgin olive oil, more for drizzling, 1 medium onion, chopped, 5 thyme sprigs, and more.

Yes, Saffron Sweet Potato and Red Pepper 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.

Saffron Sweet Potato and Red Pepper Soup

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