Tomato, red pepper and sweet potato soup with harissa yogurt

  • Serves 6
  • 55 minutes

Tomato, red pepper and sweet potato soup with harissa yogurt

55 minutes
Prep Time20 minutes
Cook Time35 minutes
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Large sweet potato1
Red peppers4 pointed
Red onions2
Garlic cloves3
Red chilli1
Olive oil4 tbsp
Fresh vegetable stock800ml
Sweet smoked paprika1 tsp
Harissa2 tsp
Greek or other natural yogurt4 tbsp
Crusty bread4 slices
Chopped chives1 tbsp
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Preheat the oven to 200˚C, gas mark 6. Put the peeled and cubed 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

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