This super healthy and low-calorie soup is my Aunt Lisette’s favourite. It is very simple to make and a great starter or take-to-work lunch. This soup is bursting with vitamin A, vitamin C, antioxidants and fibre: a true super foods soup. When she shared her recipe with me, I loved the fact that this soup does not contain any stock. Once the veggies are cooked in water and blended, you add tomato juice instead. This soup has a subtle sweetness, yet offers a variety of flavors.
2 tbsp. of Olive Oil
2 cloves of garlic, finely chopped
1 red onion, finely chopped
1 red chili pepper, deseeded and finely chopped
2 red peppers, deseeded and roughly chopped
3 large sweet potatoes, skin off and diced
1L of tomato juice
Salt & pepper
Fresh Basil for garnish
Heat the olive oil on medium heat. Add the finely chopped red chili pepper and gently fry for a few minutes. Then add the garlic and red onion and fry without coloring until softened. Now add the chopped peppers and diced potatoes. Cover the ingredients with water, but do make sure that you don’t add to much water. It should be just enough to cook the vegetables.
Once boiling, reduce the heat, and simmer for about 25 minutes or until the sweet potatoes and peppers are tender.
Now allow the soup to cool off for a minute. Carefully transfer all the ingredients into your blender or use a handheld blender to cream the soup. Return the soup to a clean pan and add the tomato juice. Bring back to a simmer, taste your soup and season with salt, pepper and cayenne pepper.
Before serving, ladle into bowls and sprinkle some fresh basil on top.
Bon Appetite 😉