ROASTED RED PEPPER, SWEET POTATO + MUSHROOM
The best warming winter soup
Sometimes there’s nothing quite like a hot bowl of soup on a cold winter’s day – and lately I’ve been obsessed with this soup recipe, so I thought I’d share it here with you on the blog today. It’s so warming and delicious!
This is actually one of the recipes from my book – I love this recipe so much because it’s easy to make, it’s conveniently low in calories (great for if you wanna lose weight), and it’s also healthy and filling. I love the flavor combination of the roasted red peppers with the creamy sweet potatoes and mushrooms!
This recipe is completely gluten-free, dairy-free and sugar-free.
I hope you love this recipe as much as I do!
Liezl Jayne xo
-4 medium sweet potatoes (peeled)
-4 cups sliced red bell pepper
-4 cups sliced button mushrooms
-4 medium carrots
-1 teaspoon cooking oil
-1 teaspoon Italian herbs or oregano
-2 Tablespoons fresh parsley (chopped)
-sea salt & cracked black pepper (to taste)
-4 cups water (or as needed)
-Chop the onion and sauté in a soup pot with oil until caramelised
-Peel the carrots and sweet potatoes
-Wrap the sweet potatoes & sliced bell peppers in foil and roast in the oven for 40-60 minutes (at 180C/ 360F)
-Add the chopped carrots and mushrooms to the soup pot with the water, herbs, parsley, sea salt & cracked pepper
-Bring the soup to a boil and then simmer for about 60 minutes
-When the sweet potatoes and red peppers are ready, add them to the soup pot and simmer for another 10-20 minutes
-Pour the soup into a blender when cool enough to handle (may need to blend soup in parts if blender is small) and blend soup until smooth
-Place back in the pot and back on the stove for a few minutes to heat up again if needed
-Serve hot and enjoy!
Made with love by Liezl Jayne xo
Calories per serving:
4 servings = roughly 200 calories per serving
6 servings = roughly 150 calories per serving
Photos by Ross Charnock for liezljayne.com – styled by Liezl Jayne Strydom