- 500g sweet potatoes
- 2 red peppers
- 2 vine tomatoes
- 1 onion
- 1 chilli
- 2 garlic cloves
- 1 tsp fennel seeds
- 1 tbsp dukkah
- 1 tbsp + 2 tsp olive oi
- Sea salt
- Freshly ground pepper
- 800ml boiling water
- Roasting tin
- Measuring jug
- Hand-held blender
- 1.
Preheat your oven to 220°C/Fan 200°C/Gas 7. Scrub and chop the sweet potatoes into 2cm-thick chunks. Halve the red peppers and scoop out the seeds and white pith. Cut each into large pieces. Roughly chop the vine tomatoes. Peel and thickly slice the onion.
- 2.
Halve the chilli and scoop out most of the seeds (save them for later). Tumble all the veg into a roasting tin and drizzle over 1 tbsp oil with some salt and pepper. Drop on the whole garlic cloves. Slide into the oven to roast for 20 mins, till the veg are lightly charred and softened. After 20 mins, turn the veg, lift out the garlic cloves and chilli, and add 1 tsp fennel seeds. Slide back into the oven for a further 20 mins.
- 3.
Meanwhile, squeeze the flesh from the roasted garlic and crush into a rough paste. Roughly chop the roasted chilli.
- 4.
Fill and boil the kettle. Place the roasting tin with the veg on your hob and pour in 800ml boiling water from the kettle. Add the garlic and chilli and simmer for 5 mins. Alternatively, transfer everything to a pan.
- 5.
Blend the soup till smooth using a hand blender, adding more water if you need to. Taste the soup and add some of the chilli seeds for more heat, or some salt and pepper if it needs it. Ladle into a couple of warmed bowls. Scatter over 1 tbsp dukkah, drizzle each bowl with 1 tsp oil and serve.
- Tip
Eat & Keep
The soup will keep for up to 3 days in the fridge, or you can freeze it for a couple of months. Ladle into tubs, cool, and chill or freeze (keep the dukkah for later). Defrost overnight and make sure it is piping hot all the way through when you reheat it. Top with the dukkah to serve.