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(3) Rate this recipe

VegetarianHealthy2 of your 5 a day

Serves6
CourseLunch
Prepare20 mins
Cook35 mins
Total time55 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

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

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

Typical values per serving when made using specific products in recipe