Sweet potato and pepper soup
Sweet potato and pepper soup seasoned with Ras el Hanout.
Treat your guests to a delicious sweet potato and bell pepper soup made with World Spice Blend - Ras el Hanout. Did you know that Ras el Hanout translates to "the best of the store"?
Preparation
Peel the potato and cut into brunoise.
Cut the pepper into brunoise and roast together with the potato in the oven for 20 minutes at 180 ºC.
Make a Court bouillon from the water, onion, garlic, carrot, leek and herbs.
Strain the stock and add the roasted potato.
Cook for 10 minutes, puree with a hand blender and season with Ras el Hanout herbs and sea salt.
Place the garnish in a plug in a deep plate/bowl and pour the soup around it.
Garnish with a few drops of pumpkin seed oil.
Ingredients
- 350 g zoete aardappel
- 1 ui
- 1 teen knoflook
- 2 rode paprika's
- 1 l water
- 1/2 winterpeen
- 1/2 prei
- 2 takjes tijm
- 1 takje rozemarijn
- pompoenpit olie
- Zeezout grof pure (artnr 1201666)
- World Spice Blend - Ras el Hanout kruiden fijn zonder zout pure (artnr 1165966)
- Voor de garnituur:
- 1 tomaat (geconcasseerd)
- 25 g kastanje champignons
- 2 takjes koriander
- 10 g mais
- olijfolie
