This recipe is translated from Cookpad Italy. See original: ItalyZuppa Piccante di Patate Dolci e Peperoni - VEGAN

Spicy Sweet Potato and Bell Pepper Soup - VEGAN

Tamba Gabriela
Tamba Gabriela @gabry_
Verona, Veneto, Italia

This recipe is truly amazing😊. Only 10 ingredients and a 10/10 for ease, warmth, and taste. Warning, it's addictive!!😊🤤

Spicy Sweet Potato and Bell Pepper Soup - VEGAN

This recipe is truly amazing😊. Only 10 ingredients and a 10/10 for ease, warmth, and taste. Warning, it's addictive!!😊🤤

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Ingredients

About 30 minutes
6 people
  1. 2.2 lbssweet potatoes
  2. 4red bell peppers
  3. 3-4 clovesgarlic
  4. 1red onion
  5. 2 canschickpeas
  6. 2 tablespoonsolive oil
  7. 1 teaspoonchili paste
  8. 1 cancoconut milk
  9. 2 cupsvegetable broth
  10. 1 pinchsalt and pepper

Cooking Instructions

About 30 minutes
  1. 1

    Preheat the oven to 400°F and line a baking sheet. Cut the bell pepper and remove the seeds. Place it on the baking sheet, add 1 tablespoon of olive oil, and roast in the oven for 20-25 minutes or until tender.

  2. 2

    Meanwhile, peel and dice the sweet potato. Put it in a pot with salted water (enough to cover the sweet potato) and bring to a boil. Reduce the heat to medium and cook for 15 minutes. Drain and set aside.

  3. 3

    Place the roasted bell pepper, cooked sweet potato, vegetable broth, coconut milk, chili paste, salt, and pepper in a blender and blend until smooth.

  4. 4

    Finely chop the onion and garlic and drain the chickpeas. Heat the olive oil in a skillet over medium-high heat. Add the onion and sauté for 2-3 minutes. Then add the chickpeas and sauté for another 5 minutes.

  5. 5

    Pour the sweet potato and bell pepper mixture into the pot and stir. Reduce the heat to medium-low and let it cook for 10-15 minutes, stirring regularly, until the soup thickens. Remove from heat. Serve hot and enjoy!🤤😋

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Tamba Gabriela
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Verona, Veneto, Italia

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