I'm fanatical about soups, and today I made a red pepper and sweet potato soup — the perfect winter warmer.
Recipe (3/5 bowls)
Roast in the oven at 200 degrees C. 500gm thinly sliced sweet potatoes, two roughly chopped red onions, a roughly chopped red pepper and two teaspoons of ground cumin. (Coat everything with a good measure of olive oil first.)
After about 40 minutes, when the vegetables are nicely charred at the edges, remove from the oven and liquidise in a large saucepan, after adding between one half-litre and one litre (depending on how thick or thin you like the soup) of hot vegetable stock.
Season to taste.
This is also good with chorizo.