Tomato, red pepper and sweet potato soup with harissa yogurt

  • Preparation time: 20 minutes
  • Cooking time: 35 minutes
  • Total time: 55 minutes
  • Serves:6


    1 large sweet potato, peeled and cubed
    4 pointed red peppers, roughly chopped
    2 red onions, roughly chopped
    300g pome dei moro tomatoes
    3 garlic cloves
    1 red chilli, deseeded
    4 tbsp olive oil
    800ml fresh vegetable stock
    1 tsp sweet smoked paprika
    2 tsp harissa
    4 tbsp Greek or other natural yogurt
    1 tbsp chopped chives
    4 slices crusty bread, to serve


    1. Preheat the oven to 200˚C, gas mark 6. Put the sweet potato in a large roasting tin with the peppers, red onions, tomatoes, whole garlic cloves and chilli; season and toss with the olive oil. Roast for 30 minutes.

    2. Transfer the contents of the tin to a large pan with the vegetable stock and bring to the boil, then reduce the heat and simmer for 5 minutes until the sweet potato is cooked through. Add the smoked paprika and season. Use a stick or jug blender to whizz until smooth.

    3. Ladle the soup into bowls. Gently fold the harissa into the yogurt and dollop a little on top of each one. Scatter over some chives and serve immediately, with the crusty bread on the side

    This recipe first appeared in Waitrose & Partners Food, April 2019 issue. Download the Waitrose & Partners Food app for the full issue

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