Roasted Red Pepper and Sweet Potato Soup
Serves
4
Total Time
55mins
Calories
327
Red chili flakes add a little heat to this smooth and sweet vegetable soup. Perfect for a light lunch or a warming first course.
- Red bell pepper3seeded, quartered
- Onion150 gpeeled, halved
- Sweet potato600 gpeeled, cubed
- Canola oil4 tablespoons
- Salt & pepper1 pinch
- Garlic clove3peeled, crushed
- Ground cumin1 ½ teaspoons
- Ground coriander1 teaspoon
- Chili flakes1 pinch
- Vegetable stock900 ghot
- Fresh parsleyas neededchopped, destalked
Ingredients
- 1. Fit thick slicing disc (5) to direct prep attachment
- 2. Fit direct prep attachment to kCook Multi
- 3. Pre-heat oven - 220°C
- 4. Line 2 baking sheets with foil
- 5. Fit kCook bowl to kCook Multi
- 6. Turn direct prep attachment to position 1
- 7. Slice red bell pepper into the baking sheets with direct prep attachment
- 8. Turn direct prep attachment to position 2
- 9. Add canola oil and salt & pepper to the baking sheets
- 10. Roast - 20 min, 220°C
- 11. Fit max blade to kCook bowl
- 12. Add canola oil to the kCook bowl
- 13. Attach lid to kCook bowl
- 14. Heat with filler cap removed - approx 2 min, 140°C, speed 3
- 15. Turn direct prep attachment to position 1
- 16. Slice onion into the kCook bowl with direct prep attachment
- 17. Turn direct prep attachment to position 2
- 18. Add garlic clove to the kCook bowl
- 19. Add ground cumin, ground coriander and chili flakes to the kCook bowl
- 20. Cook with filler cap removed - 5 min, 120°C, speed 2
- 21. Then add sweet potato and vegetable stock to the kCook bowl
- 22. Transfer vegetables to kCook bowl
- 23. Cook with filler cap fitted - 20 min, 98°C, speed 3
- 24. Blend with filler cap fitted - 2 min, speed 12
- 25. Then garnish with fresh parsley to taste
- 26. Serve
Method
Make this recipe in the Fresco Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
