Spiced Capsicum & Sweet Potato Soup

This Spiced Capsicum & Sweet Potato Soup is the perfect warming dish to ease you into the winter months. Featuring in-season red capsicum, this vibrant veggie brings a natural sweetness and a serious boost of vitamin C- just what your immune system needs as the weather cools. Roasted to bring out its rich, smoky flavour, capsicum forms the heart of this nourishing soup, which is spiced just right to warm you from the inside out. It’s a cozy, feel-good recipe you’ll want to keep on repeat all season.

GF, DF, RSF

Serves 4

Ingredients:

• 500g sweet potato
• 2 large red capsicums
• 1 brown onion
• 4 garlic cloves
• 2 tablespoon extra virgin olive oil 
• 2 teaspoons sea salt
• 2 teaspoons cumin
• 400g can chickpeas 
• 1 tablespoon grated ginger
• 1 tablespoon grated turmeric
• 1 teaspoon sweet paprika
• 1 teaspoon Cajun powder
• 1/2 teaspoon chilli powder
• 1/2 teaspoon black pepper
• 1 cup vegetable broth
• 400ml coconut cream

To serve:

• 1/4 cup Greek coconut yogurt
• 1 tablespoon dukkah
• 1 teaspoon fresh parsley, finely chopped

Method:

Preheat your oven to 200°C. Line a baking tray with baking paper.

1. Roughly chop the sweet potato, red capsicums and brown onion. Peel the garlic cloves and keep them whole. 
2. Add all veggies to the baking tray with 1 tablespoon of olive oil and 1 teaspoon of sea salt. Toss until all veggies are well-coated. 
3. Roast the vegetables in the oven for 40 minutes or until tender and slightly caramelised.
4. While the vegetables are roasting, drain and rinse the chickpeas. Spread them out on a lined baking tray and toss with the remaining olive oil, sea salt and cumin. Bake in the oven for 25–30 minutes, or until crispy and golden. Set aside.
5. Once the vegetables are done, allow them to cool slightly, then transfer them to a blender.
6. Add grated ginger, grated turmeric, sweet paprika, cajun powder, chilli powder, black pepper, vegetable broth and coconut cream. Blend until smooth and creamy.
7. Transfer the blended soup to a large saucepan. Heat gently over medium-low heat, stirring occasionally until warmed through and well combined. Taste and adjust seasoning if needed.

To serve, ladle the soup into bowls. Top with a dollop of Greek coconut yogurt, a sprinkle of dukkah, chopped fresh parsley and a handful of crispy chickpeas.