The method I use to make this Roast Sweet Potato and Red Pepper Soup has become one of my favourite ways of making a quick and tasty soup, perfect when you want something that can be prepared with the minimum of fuss
For this I created a smoky stew packed with pulses and extra vegetables. Let the slow cooker do its work and serve with crusty bread and lots of real butter (remember to get soya butter for your vegan friends)
Dust the top with a little more flour. Add the sweet potato, ginger and chilli and stir well. For the chilli roti bread, put the flour(s), baking powder, chilli flakes, black pepper and salt in a large bowl
Ingredients1 potato2 leeks1 large tomato2 roasted red peppers1 heaped spoon paprikamascarpone cheese1 cup single cream1 tub of cream1 cauliflower2 carrotsMethod1, Slice your vegetables and place in a pressure cooker or large casserole dish. 3, In the meantime, slice the roasted red peppers and remove the seeds inside, whilst your vegetables stew and soften. 4, Once everything is tender, puree everything in a blender and add the in the red peppers
I didn't even add any salt or pepper as seasoning though if (when. This second of three recipes from Gousto required no cooking whatsoever, only chopping of veg, larking about with dill and mixing a couple of things - perfect for a quick lunch, right
One step pretty much required at least half a dozen hands as the contents of the pan had to be stirred constantly while also crumbling in a stock cube, adding tomato paste from a plastic tub, adding soy sauce from two plastic sachets, then adding a teaspoon of sugar and black pepper 'to taste'
So, summing up, I'd say my experience withGousto was very positive. It is clear from this recipe that something has always been lacking in my previous preparations of a glaze, but I'll have to keep trying and experimenting with other recipes, cooking methods and timings
1 large sweet potato, peeled and chopped (or can use butternut squash). 11 red pepper, finely chopped. 1pinch of cayenne pepper. 1Salt and pepper to season. 11 large sweet potato, peeled and chopped. 11 litre (4 cups) of chicken or vegetable stockSpray a large deep saucepan over a medium-high heat with spray oil. 1Add carrots, red pepper, cumin, coriander, paprika and pinch of cayenne and stir well to coat. 1Add the stock and sweet potato. 1Roughly blend the soup with a stick blender, (you don’t want to over blend, as the soup is delicious with some chunks of vegetables). 1Season with salt and pepper to taste. 1Serve topped with fresh coriander. 1Spray a large deep saucepan over a medium high heat with spray oil. 1Add in the stock and sweet potato