Tomato, red pepper and sweet potato soup with harissa yogurt
Tomato, red pepper and sweet potato soup with harissa yogurt
55 minutesIngredients
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Red onion India
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Garlic China
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Country bread 400g
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Chives bunch 50g
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Method
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
