Sweet Potato and Red Pepper Soup Recipe
made in the Morphy Richards Soup Maker
So I made this delicious soup using the New Morphy Richards Soup Maker with Serrator Blade. It has two separate parts, a main ‘kettle’ like jug and a lid with an attached Serrator blade – the Serrator blade stays sharper up to 12 times longer than a standard blade. There are three settings on the Soup-Maker, Smooth, Chunky and Juice. Smooth is an ideal setting for soups requiring a smooth consistency. Chunky only heats and doesn’t blend for rustic soup recipes, but there is a blend button for manual blending if you require an in-between texture. Juice is for smoothies and milkshakes. For more information, read Top 10 Reason to Buy a Soup Maker.
I guessed at how much to use and it ended up being the perfect amount to fit up to the maximum line in the soup maker…
4 Sweet Potatoes
3 Red Peppers
1 Large White Onion
1 Small Red Chilli, finely chopped – remove seeds for a milder taste. (I used a teaspoon of ‘Very Lazy’ chilli, as I’m very lazy)
2 Cloves of Garlic
2 tsp Paprika
Salt & Pepper to taste
500ml Vegetable Stock (made with boiling water)
Start by preparing all of your veg. De-seed and chop the red pepper into roughly 2 cm chunks, peel your sweet potato and cut to a similar size. Dice your onion fairly small, finely chop the chilli (unless you’re being lazy like me!) and slice up the garlic cloves.
Sautée the onion, garlic & chilli in a wok with a splash of oil or knob of butter for 2-3minutes, then add the red pepper, sweet potato, paprika & cumin for a 5 minute fry up on a medium to high heat. However, I have tried it without doing this and it still tastes great – healthier also. I guess it’s just engrained in me to sauté first! It’s up to you what you do, depending on your time restraints and health preferences. Also, the onions need to be chopped relatively small if you are not frying or roasting them first.
We also have the Sautee and Soup Maker which does that for you!
Next, remove the lid of your soup maker & make sure it is not plugged into the mains. Carefully transfer all of the ingredients in to the soup maker jug in between the minimum and maximum lines indicated on the inside of the kettle jug.
Prepare 500ml of hot vegetable stock (I used one of those nice vegetable stock pots), and slowly pour over the ingredients in the soup maker. Again, making sure you are between the min & max recommendations. 500ml may be too much if you are not filling to maximum so just pour in enough to cover the vegetables.
When done, remove the lid, season to taste and voila, your soup is ready to serve!
You can also read our Top Tips for getting the most out of your Soup Maker blog, for the best tips on usage and safety when using your favourite new gadget!