RoseElliot - oven baked sweet potato and red pepper soup

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Oven Baked Sweet Potato and Red Pepper Soup

 

Recipe By :Rose Elliot

Serving Size : 4 Preparation Time :0:00

Categories : Soups

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound yellow-fleshed sweet potatoes -- peeled and diced

1 red onion -- roughly sliced

1 tablespoon vegetable oil

2 red bell peppers -- halved and deseeded

1 3/4 cups vegetable stock -- plus

1/2 cup vegetable stock (if needed)

salt and black pepper

paprika to garnish

 

1. Preheat oven to 400F. Put the sweet potatoes and onion in a roasting pan,

sprinkle with the oil and move them around with your hands to distribute the

oil. Add the pepper, then bake until all the vegetables are tender -- about 45

minutes.

 

2. (See TIP below.) Place cooked vegetables in blender or food processor with

some of the stock and blend until smooth. Add more stock a little at a time and

blend after each addition, until you have the consistency you want. Tip the soup

into a saucepan, season with salt and pepper to taste, and reheat before

serving, sprinkled with paprika.

 

TIP - If you are making the soup as soon as the vegetables are cook and want to

eat it immediately, have the stock already hot, then you won't have to reheat

the soup in a saucepan after you have blended it.

 

COCONUT: Stir a pat of creamed coconut into the soup after blending. It will

melt as the soup is reheated, giving it a creamy sweetness which may need a

squeeze of lemon or lime juice to balance it.

 

PEPPER: Another option is to make the soup hotter by adding a little cayenne

pepper or chili powder.

 

RICH in beta carotene for healthy eyes, hair, nails, lungs and throat and

increased resistance to infection

 

Source:

" 2000 Vegetarian Express (Cassell) "

S(vegRecipes):

" Hanneman (kitpath) on 04-Feb-2002 "

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Per Serving (excluding unknown items): 218 Calories; 5g Fat (22.1% calories from

fat); 5g Protein; 39g Carbohydrate; 6g Dietary Fiber; 1mg Cholesterol; 724mg

Sodium. Exchanges: 2 Grain(Starch); 1 Vegetable; 1 Fat.

 

NOTES : This is not an " express " soup because you do have to allow time -- about

45 minutes -- for the vegetables to bake. However the preparation is so

effortless and the soup so good that I [author] felt it had a place in this

book. Of course, if you are organized to do the baking part in advance -- and

while you are baking something else -- then the soup practically makes itself.

 

Nutr. Assoc. : 5212 0 0 0 0 0 0 0

 

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