Sweet Potato, Roasted Red Pepper, and Corn Bisque
A creamy, hearty bisque made with sweet potatoes, roasted red peppers, and corn. This soup is rich in vitamins and fiber, with a spicy kick from chipotle or a sweet twist for your preference.
Equipment
- Large Dutch oven or soup pot
- Measuring spoons and cups
- Knife and cutting board
- Immersion or countertop blender
Ingrediënten
- 4 cups 940 ml vegetable broth
- 1 pound 455 g sweet potatoes, peeled and cut into chunks
- 6 ounces 168 g roasted red peppers (packed in water)
- 2 cups 500 g yellow corn kernels
- 1 white or yellow onion roughly chopped
- 1 chipotle pepper packed in adobo sauce (add more if you like it really spicy)
- 1 tablespoon 15 ml adobo sauce, from the can
- ½ teaspoon black pepper
- 2 cups 470 ml soy creamer
Instructies
- Combine the vegetable broth, sweet potatoes, roasted red peppers, corn, onion, chipotle, adobo sauce, and black pepper in a Dutch oven.
- Bring the mixture to a boil, then reduce to a simmer.
- Cover and cook for about 1 hour, or until the sweet potatoes are tender and most of the moisture has been absorbed.
- Add the soy creamer and stir well.
- Using an immersion or countertop blender, purée the soup until smooth.
- Serve hot and enjoy!
Notes / Tips / Wine Advice:
Serving Tip:
Top with a sprinkle of fresh cilantro or a drizzle of extra soy creamer for a touch of extra flavor and richness.Wine Advice:
Pair with a crisp Chardonnay or a Sauvignon Blanc for a perfect balance to the creamy texture and slight spiciness of the soup.Nutritional Information
Calories: 250 kcal | Carbohydrates: 45 g | Protein: 6 g | Fat: 7 g | Fiber: 7 g | Sugar: 12 g | Salt: 1 g
