Sweet Potatoe and Red Pepper Soup

Name: Sweet Potatoe and Red Pepper Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Ingredients: 2 large red bell peppers seeded and cubed; 2 large sweet potatoes medium dice; 1 onion coarsely chopped; 4 cloves garlic coarsely chopped; 5 cups low sodium vegetable broth; 2 teaspoons cinnamom; small pinch nutmeg; 1/8 teaspoon red pepper flakes; salt and pepper to taste; Lightley toasted Ezekiel Sprouted Grain Bread as croutons (optional)

Minutes to Prepare: 15
Minutes to Cook: 30

Number of Servings: 6

Ingredients

2 large red bell peppers, seeded and cubed2 large sweet potatoes, medium dice1 onion, coarsely chopped4 cloves garlic, coarsely chopped5 cups low sodium vegetable broth2 teaspoons cinnamomsmall pinch nutmeg1/8 teaspoon red pepper flakessalt and pepper to tasteLightley toasted Ezekiel Sprouted Grain Bread as croutons (optional)

Directions

1. Small dice a small quantity of the red pepper for garnish and set aside.

2. Place the rest of the peppers in a large stock with the sweet potatoes, onions, garlic. broth, cinnamon, nutmeg and red pepper flakes. Bring to a boil on medium high heat. Lower to a simmer for 30 minutes or until the vegetables are quite soft. Leave to cool slightly.

3. Transfer the mixture to a blender or food processor and process until smooth. Process small batches and return the soup to the pot to warm if necessary. Season to taste with salt, pepper.

4. Leave to cool to serve warm or at room temperature. Garnish with the reserved diced red peppers and serve with your favorite bread.

Serving Size:�6 - 1 cup servings

Servings Per Recipe: 6

Nutritional Info Amount Per Serving