Roasted Capsicum and Sweet Potato Soup

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recipe by Drop https://getdrop.com/

  • Time icon
    Total Time
    55mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    327
based on 3 ratings

Red chili flakes add a little heat to this smooth and sweet vegetable soup. Perfect for a light lunch or a warming first course.

recipe updated 2 Mar. 2022

Ingredients

  • Red capsicum icon
    Red capsicum
    3
  • Onion icon
    Onion
    150 g
  • Sweet potato icon
    Sweet potato
    600 g
  • Rapeseed oil icon
    Rapeseed oil
    4 tablespoons
  • Salt & pepper icon
    Salt & pepper
    1 pinch
  • Garlic clove icon
    Garlic clove
    3
  • Ground cumin icon
    Ground cumin
    1 ½ teaspoons
  • Ground coriander icon
    Ground coriander
    1 teaspoon
  • Chili flakes icon
    Chili flakes
    1 pinch
  • Vegetable stock icon
    Vegetable stock
    900 g
  • Fresh parsley icon
    Fresh parsley
    as needed

Tools

  • kCook icon Oven
  • kCook icon kCook Multi
  • kCook icon Baking sheet - 18 x 13"
  • kCook icon Kcook bowl

Step preview

  1. Fit thick slicing disc (5) to direct prep attachment
  2. Fit direct prep attachment to kCook Multi
  3. Pre-heat oven - 220°C
  4. Line 2 clean baking sheets with foil
  5. Fit kCook bowl to kCook Multi
  6. Turn direct prep attachment to position 1
  7. Slice
  8. Turn direct prep attachment to position 2
  9. Add rapeseed oil and salt & pepper to the baking sheets
  10. Roast - 20 min, 220°C
  11. Fit max blade to kCook bowl
  12. Add rapeseed oil to the kCook bowl
  13. Attach lid to kCook bowl
  14. Heat with filler cap removed - approx 2 min, 140°C, speed 3
  15. Turn direct prep attachment to position 1
  16. Slice onion into the kCook bowl with direct prep attachment
  17. Turn direct prep attachment to position 2
  18. Add garlic clove to the kCook bowl
  19. Add ground cumin, ground coriander and chili flakes to the kCook bowl
  20. Cook with filler cap removed - 5 min, 120°C, speed 2
  21. Then add sweet potato and vegetable stock to the kCook bowl
  22. Transfer vegetables to kCook bowl
  23. Cook with filler cap fitted - 20 min, 98°C, speed 3
  24. Blend with filler cap fitted - 2 min, speed 12
  25. Then garnish with fresh parsley to taste
  26. Serve
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