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Tomato, red pepper and sweet potato soup with harissa yogurt
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1 large sweet potato, peeled and cubed
4 pointed red peppers, roughly chopped
2 red onions, roughly chopped
300g pome dei moro tomatoes
3 garlic cloves
1 red chilli, deseeded
4 tbsp olive oil
800ml fresh vegetable stock
1 tsp sweet smoked paprika
2 tsp harissa
4 tbsp Greek or other natural yogurt
1 tbsp chopped chives
4 slices crusty bread, to serve
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.
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.
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
This recipe first appeared in Waitrose & Partners Food, April 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in March 2019.