Golden pepper and yam soup


serves 4
75 g (2 3/4 oz), peeled weight, onion, finely chopped
2 cloves garlic, peeled and finely sliced
50 g (1 3/4 oz) leek (white part only), cut into 1 cm (1/2 inch) cubes
50 g (1 3/4 oz) celery, cut into 1 cm (1/2 inch) cubes
90 g (3 1/4 oz), peeled weight, potato, cut into 1 cm (1/2 inch) cubes
180 g (6 1/4 oz), peeled weight, yam, cut into 1 cm (1/2 inch) cubes
pinch of ground turmeric
pinch of ground mace
2 bay leaves
850 ml (1 1/4 pints) vegetable stock
90 g (3 1/4 oz) deseeded yellow pepper, roasted, skinned and chopped
1 tbsp sugar
2 tsp lemon juice
flat bread, to serve

for the garnish

1 tsp rapeseed or vegetable oil
40 g (1 1/2 oz) cooked sweetcorn kernels
1/2 tsp habanero chilli pepper sauce


1. Put the onion, garlic, leek and celery into a large, lidded saucepan over a high heat and cook, stirring constantly, for 5 minutes, or until softened but not coloured. You will not need any oil as the steam and the continuous stirring will prevent the vegetables from sticking.

2. Add the potato, yam, turmeric, mace, bay leaves and stock, stir well and bring to the boil. Reduce the heat, cover and simmer for 20 minutes, or until all the vegetables are soft.

3. Meanwhile, in a separate pan, heat the oil, add the sweetcorn and stir-fry until golden brown. Remove from the heat and stir in the chilli sauce. Reserve for garnishing the soup.

4. Remove the bay leaves from the soup and discard. Stir in the roasted pepper, sugar and lemon juice. Using a hand-held electric blender, blend the soup until smooth, or use a food processor.

5. Ladle into warmed soup bowls, sprinkle with the sweetcorn garnish and serve, accompanied by flat bread.

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