Sweet potato and red pepper soup (made without onions)

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 108.3
  • Total Fat: 0.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 168.6 mg
  • Total Carbs: 24.2 g
  • Dietary Fiber: 4.4 g
  • Protein: 2.5 g

View full nutritional breakdown of Sweet potato and red pepper soup (made without onions) calories by ingredient


Introduction

This is an adaptation of a few other recipes, and my first ever soup. I'm no cook, so if the instructions seem odd, that's why! This is an adaptation of a few other recipes, and my first ever soup. I'm no cook, so if the instructions seem odd, that's why!
Number of Servings: 4

Ingredients

    2 sweet potato (approx 5" long), peeled, chopped roughly
    3 medium red peppers, chopped roughly
    3 celery stalks, chopped finely
    2 garlic cloves
    4 sprays One Cal Olive oil spray
    1 OXO Vegetable Stock Cube,
    1L water
    1 tbsp cumin seeds

Directions

Spray the olive oil spray into a large pan and heat. Once hot, cook the garlic until it starts to brown slightly.
Add the chopped celery and cook until it starts to soften. Add the cumin seeds and mix.
Pour in the water and add the stock cube.
Let the water heat up and mix in the stock.
Add sweet potato and red pepper chunks and then just leave to simmer, mixing occasionally, until at preferred consistency. I let mine simmer for about an hour so it was quite a thick soup.
Stick in the blender until it's as smooth as you like it.

Serving Size: Makes 4 servings. Size depends on consistency preferred.

Number of Servings: 4

Recipe submitted by SparkPeople user JOANNA202.