Roasted Red Pepper, Garlic & Sweet Potato Soup
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Loading... - Adam Harris
- 20 Mar 2023
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Prep time: 20 minutes
Total time: 1 hour & 20 minutes
Portion size: 6 servings
INGREDIENTS
Soup:
1 whole head garlic
4 tablespoons olive oil , divided
5 whole sweet red peppers
2 cups peeled and cubed sweet potatoes
1 tablespoon cumin seeds
salt and pepper
5 cups sodium-reduced vegetable broth
Toppings (optional):
5 tablespoons olive oil , divided
2 pita breads , cut in 1-inch squares
2 tablespoons za'atar
3 tablespoons pomegranate seeds
METHOD
SOUP
Preheat oven to 400°F. Slice off top of garlic head to expose cloves. Place head in centre of sheet of foil, sprinkle with 1 tsp of the oil and wrap in foil to fully cover. Place on baking sheet. Place red peppers on same baking sheet and bake in centre of oven, turning halfway through cooking time, until peppers have softened and are slightly charred, 30 to 40 minutes. Transfer peppers to large bowl, cover bowl with plate and let stand for 10 minutes. Squeeze roasted garlic cloves into small bowl.
Meanwhile, in large saucepan, heat remaining oil over medium heat. Add sweet potatoes, half of the roasted garlic (reserve other half) and the cumin seeds; cook for 5 minutes, stirring occasionally. Season with salt and pepper. Read More…
