Sweet Potato / Red Pepper Soup
2 Red bell peppers (about 8 ozs.) seeded and cubed
1 1/4 lbs. sweet potatoes, cubed
1 onion, roughly chopped
2 large garlic cloves, roughly chopped
1 1/4 cups dry white wine
4 cups vegetable stock
1 cup chicken stock
Tabasco sauce, to taste
Salt and freshly ground black pepper
Combine sweet potatoes, onions, red bell peppers, garlic, wine and stock in a heavy pan. Bring to a boil, lower heat and simmer for 30 to 40 minutes, until veggies are tender.
Transfer the mixture to a blender / food processor, or use an immersion blender and process until smooth. Season to taste with salt and pepper and a generous dash of Tabasco sauce.
Serve hot or at room temperature.
I added one tablespoon of Sriracha instead of the Tabasco (flavor + heat). I like the soup a little on the spicy side. For the meek at heart, I'd start with a teaspoon of Sriracha.
Ready to start cooking.....
Simmering away.......
Finished product.....
Enjoy.
1 comment:
That looks yummy. I make this but I use my leftover roasted veggies (toss with olive oil, salt, pepper, sprinkle of fresh rosemary. 450 for 30-35 minutes. Veggie mix varies) Then later in the week, I put in heavy pot, cover with chicken or veggie stock, bring to a simmer and then blend. Only takes about 15 minutes since veggies are already cooked. They are also a bit sweeter since they have been roasted vs. boiled.
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