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Ingredients
1 large sweet potato, peeled and cubed
4 pointed red peppers, roughly chopped
2 red onions, roughly chopped
300g pome dei moro tomatoes
3 clove/s garlic
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 slice/s crusty bread, to serve
Method
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.
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.
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
Nutritional
Typical values per serving when made using specific products in recipe
Energy
1,478kJ/ 352kcals
Fat
13g
Saturated Fat
3g
Carbohydrates
45g
Sugars
14g
Fibre
6g
Protein
11g
Salt
0.7g
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