Winter, SoupsTrudy CraneSoup

Sweet Potato and Red Pepper Soup

Winter, SoupsTrudy CraneSoup
Sweet Potato and Red Pepper Soup

This soup is so good as a starter or as a meal. The almonds add a bit of protein and so much flavour to top the soup! Easy and so good to serve to a group of friends!

Preparation: 50 minutes

Cooking time: 30 minutes

Servings: 8


3 red peppers

1 onion, diced

30 ml (2 tablespoons) of olive oil

3 sweet potatoes, peeled and cubed

1 L (4 cups) of vegetable broth (see p. Xxx)

Salt and pepper, to taste

Almond Bacon

250 ml (1 cup) sliced lmonds

125 mL (1/2 cup) buckwheat gruel

15 ml (1 tablespoon) soy sauce

5 mL (1 tsp) paprika

15 mL (1 tbsp) maple syrup

A dash of liquid smoke or 5 mL (1 tsp) smoked paprika

1/2 clove garlic, minced

Soup. Turn on the oven grill. Oil a baking sheet and place the peppers on top. Cook until the skin blackens in places and blistering. Transfer the peppers to a bowl, cover and let cool. Peel the peppers and remove seeds, ribs and stalk.

In a large saucepan over medium heat, brown the onion in oil. Add sweet potatoes, peppers and vegetable broth. Season with salt and pepper and bring to a boil. Simmer for at least 30 minutes or until sweet potatoes are tender. Let cool for 20 minutes, then smooth into a blender.

Almond Bacon. While the soup is simmering, preheat the oven to 180 ˚C (350 ˚F). Line a baking sheet with parchment paper. In a small bowl, combine all the ingredients in the almond bacon. Spread over prepared plate and cook for 5 to 10 minutes or until garnish is golden brown.

Reheat soup, garnish with almonds and serve.

Serve soup with almonds.