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Tomato, red pepper and sweet potato soup with harissa yogurt

Tomato, red pepper and sweet potato soup with harissa yogurt

By Ava Fourie
20’ Prep time
35’ Cook time
55’ Total time
352 Calories
6 Serving

Summary

A lovely tangy, vegetable-filled soup that will warm you through. the harissa yogurt tops it off to perfection.
Ava Fourie 0 Followers

Step by Step

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Step 1

Preheat the oven to 200˚C, gas mark 6. Put the sweet potato in a large roasting tin with the peppers, red onions, tomatoes, whole garlic cloves and chilli; season and toss with the olive oil. Roast for 30 minutes.
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Step 2

Transfer the contents of the tin to a large pan with the vegetable stock and bring to the boil, then reduce the heat and simmer for 5 minutes until the sweet potato is cooked through. Add the smoked paprika and season. Use a stick or jug blender to whizz until smooth.
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Step 3

Ladle the soup into bowls. Gently fold the harissa into the yogurt and dollop a little on top of each one. Scatter over some chives and serve immediately, with the crusty bread on the side

Ingredient

  • Olive oil
    Olive oil
    4 tbsp
  • Red chilli
    Red chilli
    1
  • Red peppers
    Red peppers
    4
  • Chives
    Chives
    1 tbsp
  • Garlic
    Garlic
    3 clove/s
  • Sweet smoked paprika
    Sweet smoked paprika
    1 tsp
  • Red onions
    Red onions
    2
  • Fresh vegetable stock
    Fresh vegetable stock
    800 mls
  • Pome dei moro tomatoes
    Pome dei moro tomatoes
    300 grams
  • Bread
    Bread
    4 slice/s
  • Greek natural yogurt
    Greek natural yogurt
    4 tbsp
  • Large sweet potato
    Large sweet potato
    1
  • Harissa
    Harissa
    2 tsp

Nutrition Facts

View nutrition facts
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