Sweet Potato and Red Pepper Soup

1. 1

   Peel the sweet potato and cut it into cubes.

2. 2

   Put these in a saucepan with the red peppers, onion, garlic, wine and vegetable or chicken stock.

3. 3

   Bring to the boil, lower the heat and simmer for 30 minutes or until all the vegetables are quite soft.

4. 4

   Transfer the mixture to a blender or food processor and process until smooth.

5. 5

   Season to taste with salt, pepper and a generous dash of Tabasco, if liked.

6. 6

   Pour into a tureen or serving bowl and cool slightly.

7. 7

   Serve warm or at room temperature, with bread.

8. 8

   Garnish the soup with finely diced red, green or yellow pepper, if you like.

* Per serving · 4 servings · Values may vary.

No additional tips available.