Sweet Potato Soup

Total Time: 1 hr 10 mins Preparation Time: 1 hr Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1 large leek, washed and thinly sliced
• 2 red peppers, washed and cut in half
• 2 large sweet potatoes
• 3 cups water
• 1 chicken stock cubes or 1 vegetable stock cube
• 1/4-1/2 cup milk
• salt and pepper, to taste
• 4 spring onions
• 4 ounces soft goat cheese

Recipe

• 1 preheat the oven to 200 c or about 375-400 f.
• 2 lay the red peppers, cut side down on a baking tray along with the sweet potatoes and put in the oven.
• 3 pull out the red peppers when their skins are blackened, after 10-15 minutes.
• 4 place in a paper bag or cover in plastic wrap and leave to cool.
• 5 continue baking the potatoes until they are cooked through, 45-60 minutes in total.
• 6 meanwhile, in a large pan, saute the leeks in the olive oil until soft, about 3-5 minutes.
• 7 when the peppers are cool, strip their skin off and put them in the pot with the leeks.
• 8 when the potatoes are cooked, cut them in half and scoop the cooked flesh out and add it to the pot as well.
• 9 add the water and bring the soup up to a boil.
• 10 dissolve the stock cube in the water and turn down the heat until the soup is simmering.
• 11 leave for 3-5 minutes.
• 12 season to taste.
• 13 take off the heat and puree.
• 14 add the milk a bit at a time until you are happy with the thickness of the soup.
• 15 ladle into bowls and sprinkle some goats cheese and spring onions over the top.
• 16 you may also add some more freshly ground black pepper.
• 17 serve with a hearty bread.