Sweet Potato and Red Pepper Soup

This recipe is courtesy of the Schobergs

recipe is for 6-7 people


  • 2 Red Pepper seeded and cubed  (we use any peppers other than green)
  • 500 g sweet potato (orange yam) peeled and cubed
  • 1 medium or large onion  (or 2 small ones)
  • 3-4 clove garlic minced or pressed
  • 1 ½ liter (4-5 cup) vegetable stock –


  1. Cook altogether for at least 30 minutes until all veg are soft.
  2. Season with salt and pepper and hot sauce as desired
  3. Chop some red pepper to have a garnish as desired.
  4. If using cubes don’t do 1 cube to one cup as it will be too salty . Try ‘Better than Bouillion’ which comes in a jar and is a little less salty than the cubes are.
  5. Gerry does his own stock by boiling onion, celery, carrot and whatever other veg we have for about 1 hour and then straining the veg away and only using the liquid.  -if you want to do this, buy 2 heads of celery and a bag of carrots and 4+ onions and a bit more garlic for a X4 or 5 batch of soup but you only need to boil the stock with as much water as it takes to cover the veg… then dilute the stock/soup to the desired thickness later on.
  6. We often use some lime juice to add a flavour perk toward the end after or while we are blending it. (And if green onions or chives and sour cream are available, they make a nice garnish. Chopped red peppers can be added in if desired, or sprinkled on top.)
  7. Mixed red yellow orange peppers usually available inexpensively at Super store and there are also huge orange sweet potatoes there.