Recipe: Roasted Red Pepper Sweet Potato Soup

Author: @bella.ful.filled, Hamama Friends Group

Prep Time: 10 Minutes

Cook Time: 40 Minutes

Makes: 4-6 Servings

“Roasting red peppers brings out their natural sweetness and concentrates their wonderful flavor. Combined with sweet potatoes, this soup is smooth and creamy. Finished off with a drizzle of cream, olive oil, feta, harissa spice & lots of micro greens, this is the kind of meal I never tire of!” - Bella

• 3 large red bell peppers, quartered
• 2 large sweet potatoes, diced
• 1 yellow onion, peeled & cut into quarters or 2 shallots, peeled & cut in half
• 4 cloves of garlic, unpeeled
• 2 large tomatoes, halved or 4 small tomatoes, left whole
• 1/3 cup olive oil
• 1/2 tsp salt
• 3 cups vegetable broth
• Olive oil, heavy cream, feta, harissa spice & microgreens for garnish

1. Line a large baking sheet with parchment paper. Add all of the prepared vegetables to the baking sheet, drizzle them with the olive oil and sprinkle them with the salt.
2. Roast vegetables on the center rack of the oven for 35 minutes, until they are soft and beginning to brown.
3. Heat the 3 cups of vegetable broth on the stove or in the microwave.
4. Carefully add the vegetables to a high-speed blender along with the hot vegetable broth. Blend until the contents are perfectly smooth.
5. Portion the soup into bowls. Finish the top of each bowl off with a drizzle of olive oil & heavy cream. Add some crumbled feta, a sprinkle of harissa spices, and a generous amount of microgreens.