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1
Preheat the oven to 200 C or about 375-400 F.
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2
Lay the red peppers, cut side down on a baking tray along with the sweet potatoes and put in the oven.
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3
Pull out the red peppers when their skins are blackened, after 10-15 minutes.
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4
Place in a paper bag or cover in plastic wrap and leave to cool.
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5
Continue baking the potatoes until they are cooked through, 45-60 minutes in total.
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6
Meanwhile, in a large pan, saute the leeks in the olive oil until soft, about 3-5 minutes.
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7
When the peppers are cool, strip their skin off and put them in the pot with the leeks.
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8
When the potatoes are cooked, cut them in half and scoop the cooked flesh out and add it to the pot as well.
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9
Add the water and bring the soup up to a boil.
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10
Dissolve the stock cube in the water and turn down the heat until the soup is simmering.
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11
Leave for 3-5 minutes.
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12
Season to taste.
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13
Take off the heat and puree.
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14
Add the milk a bit at a time until you are happy with the thickness of the soup.
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15
Ladle into bowls and sprinkle some goats cheese and spring onions over the top.
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16
You may also add some more freshly ground black pepper.
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17
Serve with a hearty bread.
