I apologize for the lack of pictures. There are none… and more on that to come.
This past Saturday was our last Farmer’s Market of the year. As a way to say thank you to the community for supporting us over the summer, the vendors each made soup to give away. I made one of our favourites, roasted red pepper and sweet potato. Yum. Thinking that I’d get some for myself for lunch and take a picture of it, I didn’t take a picture ahead of time. Which is too bad, because this soup ran out first. Oh well. Here’s the recipe so you can enjoy it, too! It’s based on this recipe from Canadian Living, with just a few changes.
Roasted Red Pepper and Sweet Potato Soup
- 2 sweet potatoes
- 1 red pepper
- 2T olive oil
- 1T garlic
- 1T Italian seasoning
- 2C vegetable stock
- Fresh herbs (basil, oregano, or parsley – optional)
- 4T plain yogourt or sour cream (optional)
1. Peel and cut the sweet potatoes. Cut the red pepper and remove the seeds. Place the vegetables on a cookie sheet on parchment paper. Drizzle the olive oil over the vegetables. Add garlic and seasoning. Roast at 450º for approximately 40 minutes, turning part way through.
2. Puree the vegetables in a blender with the soup stock. If the vegetables are dry, you may need to add a little more stock or some water to aid in blending. Puree until you reach a desired consistency. If desired, you can blend in the fresh herbs at this stage.
3. Pour into a pot and heat on the stove. Soup is ready when it is warmed.
4. Serve with a dollop of yogourt or sour cream if you wish (Greek yogourt is our favourite!) and enjoy with a piece of bread.
I’ve also got some fresh tomato soup on the go… I’ll let you know how that one turns out!