Roasted Red Pepper and Sweet Potato Soup

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recipe by Drop www.getdrop.com

  • Time icon
    Total Time
    55mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    310
based on 3 ratings

Red chili flakes add a little heat to this smooth and sweet vegetable soup. Perfect for a light lunch or a warming first course.

recipe updated Aug 20, 2019

Ingredients

  • Red bell pepper icon
    Red bell pepper
    3 (450g)
  • Onion icon
    Onion
    150g (about 1⅛)
  • Sweet potato icon
    Sweet potato
    600g (about 3¼)
  • Canola oil icon
    Canola oil
    4 tbsp (about 59ml)
  • Salt & pepper icon
    Salt & pepper
    1 pinch
  • Garlic clove icon
    Garlic clove
    3
  • Ground cumin icon
    Ground cumin
    1½ tsp (about 3g)
  • Ground coriander icon
    Ground coriander
    1 tsp (about 2g)
  • Chili flakes icon
    Chili flakes
    1 pinch
  • Vegetable stock icon
    Vegetable stock
    900ml (3¾ cups)
  • Fresh parsley icon
    Fresh parsley
    None pinch

Tools

  • kCook icon kCook Multi
  • kCook icon Jug
  • kCook icon Baking sheet - 18 x 13"
  • kCook icon Medium bowl
  • kCook icon Medium bowl
  • kCook icon Cutting board
  • kCook icon kCook bowl
  • kCook icon Medium bowl

Step preview

  1. Fit thick slicing disc (5) to direct prep attachment
  2. Fit direct prep attachment to kCook Multi
  3. Pre-heat - 220°C
  4. Prepare 2 clean baking sheets foil
  5. Turn direct prep attachment to position 2
  6. Slice red bell pepper into the baking sheets with direct prep attachment
  7. Add canola oil and salt & pepper to the vegetables
  8. Roast - 20 min, 220°C
  9. Fit max blade to kCook bowl
  10. Fit kCook bowl to kCook Multi
  11. Add canola oil to the kCook bowl
  12. Attach lid to kCook bowl
  13. Heat with filler cap removed - approx 2 min, 140°C, speed 3
  14. Turn direct prep attachment to position 1
  15. Slice onion into the kCook bowl with direct prep attachment
  16. Turn direct prep attachment to position 2
  17. Add garlic clove to the kCook bowl
  18. Add ground cumin, ground coriander and chili flakes to the kCook bowl
  19. Cook with filler cap removed - 5 min, 120°C, speed 2
  20. Then add sweet potato and vegetable stock to the kCook bowl
  21. Transfer vegetables to kCook bowl
  22. Cook with filler cap fitted - 20 min, 98°C, speed 3
  23. Blend with filler cap fitted - 2 min, speed 12
  24. Serve
  25. Garnish with fresh parsley to taste
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