Roasted pepper, sweet potato and smoked paprika soup

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!

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