Prep 10 mins
Cook 35 mins
I came up with this soup last night as a way to use the massive quantity of bell peppers I bought on sale this week. The sweet potato I used was of the pale variety, but I'm sure it would taste delicious with an orange sweet potato.
- 1 1⁄2 tablespoons olive oil
- 1 1⁄2 onions, sliced
- 8 garlic cloves, minced
- 3 red bell peppers, sliced
- 1 sweet potato, peeled and in small cubes
- 4 cups vegetable broth
- 3 bay leaves
- 1 teaspoon salt
- 1 tablespoon butter
- Heat the oil.
- Saute the onions and garlic for about 10-15 minutes on medium heat, or until the onions are soft and very lightly browned.
- Add the bell peppers and saute for another 10-15 minutes, until the bell peppers are soft and everything is lightly browned.
- Add the sweet potato, vegetable broth, bay leaves, salt, and butter and simmer for 10-15 minutes, until the sweet potato is soft.
- Remove the bay leaves and blend the soup until mostly smooth.
Delightful! The proportion of ingredients is perfect. Made as directed but used my favorite seasoned salt instead of regular. Enjoyed this very much! Thanks for posting!
This recipe is good, however I think it lacks some spices. I added 1 tsp of ground chili pepper, juice of 1/2 lemon, 2 tbsp sugar. Served it warm with crumbled goat cheese ontop. It was undescribably delicious!!
What a great way to take the chill off. And what a great side for a grilled cheese sandwich. Fallowed tips from other reviewers. From Loula made sure used the full 8 cloves of garlic and am glad I did. From Jennifer skipped the sautÃ©ing and went with the toss and cook which worked out perfectly. Recommend using ingredients as posted to maintain the wonderful balance of flavors. Thanks so much for the post.