Roasted Red Pepper and Sweet Potato Soup

For the full experience, make this recipe with the Kenwood Recipes app.

recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    57mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    311
based on 4 ratings

A rich and delicious soup, great served with crusty bread.

recipe updated Jun 2, 2021

Ingredients

  • Red bell pepper icon
    Red bell pepper
    3 (about 450 g)
  • Onion icon
    Onion
    150 g (about 1)
  • Sweet potato icon
    Sweet potato
    600 g (about 3 ¼)
  • Canola oil icon
    Canola oil
    ¼ cup (about 60 ml)
  • Salt & pepper icon
    Salt & pepper
    1 pinch
  • Garlic clove icon
    Garlic clove
    3 (about 18 g)
  • Ground cumin icon
    Ground cumin
    1 ½ teaspoons (about 3 g)
  • Ground coriander icon
    Ground coriander
    1 teaspoon (about 2 g)
  • Chili flakes icon
    Chili flakes
    1 pinch
  • Vegetable stock icon
    Vegetable stock
    900 g (about 3 ¾ cups)
  • Fresh parsley icon
    Fresh parsley
    as needed

Tools

  • kCook icon kCook Multi
  • kCook icon Kcook bowl
  • kCook icon Medium bowl
  • kCook icon Medium bowl
  • kCook icon Jug
  • kCook icon Medium bowl
  • kCook icon Baking sheet - 18 x 13"
  • kCook icon Cutting board

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