This recipe was inspired by the recipe Erica from Addicted to Handmade shared on her blog a little while back. I didn’t have the same ingredients that she did, but it was a great launching off point for a delicious soup! I’m loving finally owning a food processor as up until this point my soup making has been limited to chunky minestrone soups, and while I still will be making large batches of that over the winter as it’s always been a favourite, I can’t wait to try out all kinds of other flavour combinations as well!
Ingredients List
- 2 medium sweet potatoes
- 4 carrots (mine were very small, you could use 1 or 2 larger ones instead)
- Onion
- 3 cloves of garlic
- Red capsicum
- Chilli (mine was from our garden and rather hot – choose whatever suits your taste buds!)
- Ground ginger and cumin
- 1.25 litres of veggie stock
- Salt and Pepper
Steps
- Dice the onion and garlic
- Peel and dice your sweet potato, chop the carrots, capsicum and chilli
- In a large saucepan, heat some oil and cook the garlic and onion for a few minutes
- Add the ginger and cumin and stir through, then add all the veggies
- Cook for 5 minutes, stirring occasionally
- Add the stock, bring to the boil then leave to simmer for 30 minutes
- Once the veggies are cooked blend the soup, then return it to the pot to reheat
- Add a generous amount of salt and pepper then serve with crusty bread
- Enjoy!
Step 1: Dice the onion and garlic
Step 3: Cook the onion and garlic
Step 4: Add all veggies
Step 6: Add stock
Step 6: Simmer for 30 minutes
Step 8: Season and serve
What soup combination do you recommend I try next?
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I Spy Plum Pie is Liz, an early 30s kiwi-born, Melbourne raised girl who is passionate about the environment and sustainability, food, exploring and learning new things. Join me on my journey to a happy, sustainable life!
Lisa @ Greek Vegetarian
May 15, 2013 at 9:43 pm (11 years ago)What a delicious, nutritious soup! I love anything with a bit of spice and a lot of garlic. One of my favourites soups is mushroom with shallots, garlic, parsley and chilli.