Tomato, red pepper and sweet potato soup with harissa yogurt

Name: Tomato, red pepper and sweet potato soup with harissa yogurt
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6
Ingredients: 1 large sweet potato, peeled and cubed; 4 pointed red peppers, roughly chopped; 2 red onions, roughly chopped; 300 g pome dei moro tomatoes; 3 clove/s garlic; 1 red chilli, deseeded; 4 tbsp olive oil; 800 ml 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

A lovely tangy, vegetable-filled soup that will warm you through. The harissa yogurt tops it off to perfection.

4.5 out of 5 stars(2) Rate this recipe

VegetarianHealthy2 of your 5 a day

Serves6
CourseLunch
Prepare20 mins
Cook35 mins
Total time55 mins

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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