This Sweet Potato Soup is another winter favourite! Though the recipe states ½-1 tsp of cinnamon, we strongly urge you to go with a heaped teaspoon for the intense cinnamon flavour.
Serves : 4
Prep Time : 10 MINUTES
Cooking Time : 1 HOUR
Ingredients
Method
– Pre-heat oven to 200 °C, and line a baking sheet with parchment paper.
– Roast the sweet potatoes and red capsicum for 25 – 35 minutes until tender.
– Heat the olive oil in a large pot on medium-high heat, and cook the onions for 2 minutes.
– Add the garlic and cook for another 2 – 3 minutes.
– Add the potatoes to the pot, along with the red capsicum and apple.
– Season with cinnamon, nutmeg, salt and pepper and mix everything together.
– Pour in the vegetable broth and bring to a boil, then reduce heat to low, cover and let simmer for 15 minutes.
– Blend the soup using an immersion blender until smooth and creamy.
– Garnish with herbs and olive oil and serve.
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