Creamy sweet potato and roasted red pepper soup is my all time favourite. Low GI sweet potato, antioxidant-rich red peppers, and colourful red onions make a delicious combination. I enjoy the smooth, smoky and creamy flavour. It’s decadent without added cream. Due to the abundance of peppers in summer, it’s economical to make for all the family.
I love being able to pack in as many colourful vegetables into a meal as possible and this is a fabulous way. Creamy soups are hard to achieve without adding white potatoes or cream, so this is low calorie with a smooth texture, yummy!
Sweet potatoes are a slow release carbohydrate which helps stabilise blood sugar levels. Moreover, They help fight off cravings and dips in blood sugar levels. Drizzle some olive oil on top to make it even more healthful! I always take the opportunity to use raw olive oil to get the maximum benefits from it. Furthermore, olive oil is a Sunnah condiment (2) which can help reduce the risk of heart disease. Best of all (according to Unani Tibb) this Mediterranean inspired soup is warming and speeds up metabolism(3).
Simple 5 Ingredients
This is the easiest soup ever to whizz up because it requires very little chopping and looking after. I would avoid the convenience ready packaged chopped vegetables. Firstly, they are not economical and secondly, they have been lying in that bag for don’t know how long. Moreover, they have been treated with chemicals to make them look fresh, keep a wide berth!
I just chop the veg roughly (it literally takes 3 mins) and put them in the oven until the vegetables are cooked through.You can take them out of the oven once the peppers are charred. After that, it’s just a matter of adding the water and whizzing it up and you have a meal on the table in half an hour.
This soup is a perfect meal for iftar, the high water content of soup and vegetables help to hydrate you. Eating meals with more liquids than solids is important after a long fast so this is a really good option. The robust flavour of the peppers are a real boost to the taste buds after the long fast and make the meal really satisfying without the heaviness from proteins. I’m going to be trying to add more soup to my iftars this year, InshaAllah.
If you’re trying to lose weight (1) adding a soup to your meal plan, can help you lose an average of 6kg in weight. Even more exciting is that soups help in the fight against regaining lost weight! So add it to your regular weekly meals and see the benefits. Try it with a hunk of barley bread, or better still for a dinner party with a swirl of cream and croutons.
Hope you enjoy this recipe!
Allah Hafiz for now
5 minPrep Time
25 minCook Time
30 minTotal Time
5 based on 1 review(s)
- Wash and peel the sweet potatoes, chopping them roughly into rounds. Peel the garlic cloves.Peel and chop the onion in to quarters
- Put all the vegetables on to a tray and put on a tray in the oven at maximum heat.
- Cook for 20/25 mins until potatoes are cooked through and peppers are charred.
- Tip all the juices and vegetables into a pan and add 750ml of water and the salt. Bring to the boil and then using a stick grinder, or food processor, grind to a smooth consistency.
- Serve drizzled with olive oil and garnished with basil .
Foreyt, J. P., et al. “Soup consumption as a behavioral weight loss strategy.” Journal of the American Dietetic Association (USA) (1986).
The Messenger PBUH said: “Eat olive oil and anoint yourselves with it, for it is from a blessed tree.” (Tirmidhi At’ima, 43)
Tuck, Kellie L., and Peter J. Hayball. “Major phenolic compounds in olive oil: metabolism and health effects.” The Journal of nutritional biochemistry 13.11 (2002): 636-644.