Waitrose and Partners
Tomato, red pepper and sweet potato soup with harissa yogurt

Tomato, red pepper and sweet potato soup with harissa yogurt

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

5 out of 5 stars(4) Rate this recipe
VegetarianHealthy2 of your 5 a day
  • Serves6
  • CourseLunch
  • Prepare20 mins
  • Cook35 mins
  • Total time55 mins

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

  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

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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