Winter conjures to mind all things nourishing and warm. This soup is so simple to make and you will only need a few ingredients; it’s one of those meals that is budget friendly yet so delicious!
No need for stock cubes or shop bought stock liquid. No toiling over the stove for a lengthy amount of time. I honestly think this is one of the best soups I have ever made! Yes, it’s that good. It is a dairy free recipe that features no oil, no garlic or onions!
1 medium yellow pepper
1 medium red pepper
1 medium sweet potato
300 ml of tomato passata
200 ml of water
A couple of sprigs of fresh oregano (use dried as a substitute)
Salt + pepper for seasoning
(Optional: Nutritional yeast, Worcestershire sauce)
Wash and dry all the veggies. Place the sweet potato straight on the oven rack (no oil needed). Place the peppers on a baking tray with a little drizzle of olive oil until charred (about 40 minutes). Once all the veggies are cooked and soft, let them cool. Peel the skin off the peppers (it should come off easily). Place them and the rest of the ingredients in to a sauce pan and blend with an immersion blender. Once blended, heat and serve!