Enjoy this filling paprika, sweet potato – paprika soup. Perfect for an appetizer or lunch on a cooler day. You can also always take it with you in a thermos flask just in case.
Serve the soup with rice, noodles or croutons. What do you like best
- 1 sweet potatoes
- 2 red peppers
- 1 red onion
- 1 clove of garlic
- 1 teaspoon of smoked paprika
- olive oil
- 500ml of broth
- 1/2 teaspoon sriratcha
- 2 teaspoons of sweet pepper
- 1/8 teaspoon of chilli
- 1 teaspoon of Provencal herbs
- salt and pepper
Wash the peppers. If you are tanning over a fire, stick it on a fork and opal on each side. If using an oven, cut in half, place on a baking tray and bake for 30 minutes in a preheated oven. Put the warm peppers in the pot and cover.
After a few minutes, peel the peppers. Leave only the flesh.
Heat the olive oil in a pot. Add the diced onion and garlic. Cut the sweet potato into small pieces and add to the onion. Fry for a few minutes.
Then add the paprika and pour the broth over it.
Add spices: smoked paprika, sweet pepper, chilli, herbes de Provence and sriratche.
Cook until tender. Then blend everything.
Try and season with salt and pepper if necessary.
Enjoy your meal!