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Sweet potato and red pepper soup

Updated: Dec 3, 2022

It is finally getting cool enough to start taking out my soup cookbook and simmering these dishes. I have always been a fan of great soups, and dinner can very easily be soup, bread and cheese, with a few glasses of paired wine of course.

This is a simple soup, The vegetables are simmered till very soft and the flavours come together. The sweetness of the potatoes is balanced with the red pepper and the hot sauce adds pop to the soup. This simple soup is both delicious and satisfying.

This was one of my early cookbooks, one that I have cooked at least half the recipes from. There are soups from around the world, including delicious purées like this one to elaborate one-dish meals. This is one of those books that will make you fall in love with soup!

For more recipes from this cookbook click here.


2 red bell peppers, stemmed, seeded and roughly chopped

4 cups sweet potato, peeled and roughly chopped

1 large onion, roughly chopped

3 garlic cloves, chopped

1 1/4 cups white wine

3 cups vegetable stock, chicken stock, or water

Salt, to taste

1/2 teaspoon pepper

1 tablespoon hot pepper sauce, or to taste

Set aside 3-4 teaspoons of red bell pepper. Chop it into small dice.

Add all the rest of the ingredients, except the hot sauce, to a pot and bring to a boil. Simmer gently for 30-35 minutes till the vegetables are very soft and the potatoes are beginning to break down.

Cool and purèe in a blender or with a hand blender till very smooth and silky. Add the hot sauce. Taste and adjust salt and hot sauce.

Serve hot or at room temperature garnished with a teaspoon of diced red pepper and crusty bread and cheese.

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