Some of you may recall me mentioning this soup earlier this week in a previous post. My mom clipped this recipe from an old Canadian Living magazine and we decided to try it. Although it takes a while for the vegetables to roast, the rest of the cooking process is quick and easy! I will definitely be making this soup again. It was fresh, filling, and absolutely packed with Vitamins A and C. I’m especially excited to try it again with fresh herbs from the new herb garden we bought my mom for mother’s day! We’ve never attempted to grow herbs before, so hopefully all goes well.
I hope you all have a healthy, happy long weekend! I’ll be heading up to my boyfriend’s cottage this weekend – one of my favourite places to unwind and relax :) I plan on making some tasty treats to bring up with me, so stay tuned for a new recipe or two next week!
Roasted Red Pepper & Sweet Potato Soup
3 sweet red peppers, chopped
2 sweet potatoes, peeled and cubed (about 4 cups)
1 onion, chopped
3 gloves garlic
2 tbsp extra-virgin olive oil
1 tsp dried Italian herb seasoning
1/4 tsp each salt and pepper
4 cups reduced sodium vegetable or chicken broth
2/3 cup Balkan-style plain yogurt (optional)
2 tbsp chopped fresh parsley (optional)
1. Toss the peppers, potatoes, onion, garlic, olive oil, Italian seasonings and salt and pepper in a large roasting pan. Roast at 425º F for 1 hour, stirring once.
2. Purée the vegetables and broth in a food processor, in batches. Strain into a large pot and whisk in 1 cup of water.
3. Bring the soup to a boil; cover, reduce heat, and simmer for about 5 minutes.
4. Stir the yogurt and parsley in a small bowl (if using). Serve dollops on bowls of soup.