Sweet Potato, Bell Pepper, and Green Onion Soup
Votes: 1
Time: 1 hour.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 210, total fat 9 G., saturated fats 3 G., proteins 7 G., carbohydrates 28 G., fiber 5 G., cholesterol 7 mg, sodium 911 mg, sugar 6 G.
Calories 210, total fat 9 G., saturated fats 3 G., proteins 7 G., carbohydrates 28 G., fiber 5 G., cholesterol 7 mg, sodium 911 mg, sugar 6 G.
This creamy soup is made with a mixture of regular potatoes and sweet potatoes, which, along with orange bell peppers, give it a bright, sunny color. The sweetness of the vegetables in this soup is perfectly balanced by spicy green onions and piquant cayenne pepper. Serve the soup drizzled with sour cream and sprinkled with fresh herbs.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 tbsp. rendered bacon fat
- 1 cup chopped green onions, white and light green parts only
- 1 cup chopped peeled potatoes
- A pinch of cayenne pepper + extra for sprinkling
- 3-4 sprigs of fresh thyme
- 1 clove garlic, minced
- 3.5 cups lightly salted chicken broth
- 2 cups diced peeled sweet potatoes
- 1 cup chopped orange bell pepper
- Chopped fresh cilantro and sour cream for serving
We recommend
Recipes with similar ingredients: sweet potato, sweet pepper, cilantro, sour cream, thyme
Cooking the dish according to the recipe:
- In a medium saucepan, heat the fat over medium heat. Add the green onions and cook, stirring, until softened, 3-4 minutes. Add the potatoes, cayenne pepper, thyme, garlic, 1/2 teaspoon salt, and a few grinds of black pepper and cook, stirring, until the potatoes are well coated, 2-3 minutes. Pour in the broth and bring to a simmer.
- Add the sweet potato and bell pepper and simmer until the potatoes and peppers are tender, about 20 minutes, adjusting the heat as needed to maintain a gentle simmer. Remove from heat, discard the thyme, and let the soup cool for at least 5 minutes. Puree the soup thoroughly until smooth using a handheld immersion blender or in two or three batches in a regular blender (do not fill the blender more than halfway).
- Reheat the soup if necessary and adjust its consistency by adding a little more water if needed. Season with salt and pepper to taste.
- Serve the soup hot with a spoonful of sour cream and a sprinkle of cilantro and cayenne pepper.When blending hot liquid, let it cool for 5 minutes first, then pour it into the blender, filling it only halfway. Leave the lid slightly ajar, draping a kitchen towel over it to prevent splashes. Blend until smooth.
Categories:
Similar recipes
