Red and Orange Vegetable Soup

Name: Red and Orange Vegetable Soup
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 6-8 serving(s)
Ingredients: 1 tablespoon olive oil; 4 leeks, chopped; 1 tablespoon cumin; 1/2 teaspoon cracked black pepper; 4 garlic cloves, crushed; 1 large sweet potato, peeled and cubed; 5 carrots, peeled and cubed; 6 cups vegetable stock; 1 red capsicum, seeded and chopped; 1 orange capsicum, seeded and chopped; 1 teaspoon picante sauce

Submitted by Nikkei

"A delicious blended soup using red and orange vegetables. A little bit of chilli sauce gives it a warming kick. Inspired by the Vegetable Slow Cooker cookbook."

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Ready In:: 1hr 10mins
Ingredients:: 11
Serves:: 6-8

ingredients

1 tablespoon olive oil
4 leeks, chopped
1 tablespoon cumin
¹⁄₂ teaspoon cracked black pepper
4 garlic cloves, crushed
1 large sweet potato, peeled and cubed
5 carrots, peeled and cubed
6 cups vegetable stock
1 red capsicum, seeded and chopped
1 orange capsicum, seeded and chopped
1 teaspoon picante sauce

directions

Heat the oil in a large frying pan. Saute the leeks until softened. Add the cumin, black pepper and garlic. Cook for around a minute and remove from heat. Transfer to a slow cooker or stock pot.
Add the sweet potato, carrot and vegetable stock. Stir well. Cook until carrots are softened - around 3 hours on high in a slow cooker, or 45 minutes over low heat in a stock pot.
Place the capsicum in the frying pan and cook until soft. Add to the soup along with the ancho sauce. Cook a further 10 - 15 minutes.
Remove from heat and allow to cool slightly before blending with an immersion blender.
Serve with sour cream or evaporated soy.