Roast Capsicum & Sweet Potato Chowder
Ingredients
- 1 medium sweet potato (about 500-600g) peeled & diced into 2cm cubes (could also use pumpkin)
- • 3 red capsicums cut into cheeks
- • 3 large cloves of garlic peeled
- • 2 tbsp. Melted coconut oil
- • 1L of vegetable of chicken bone broth or stock (I use @gevityrx ?) ... add an extra cup if you fancy more soup than chowder style
- • 2 Tbsp. mixed curry style spice I.e turmeric, ginger, cumin etc ( I use @herbiesspices ⚡️)
- • Salt & pepper you taste
Preparation
Preheat oven to 180 degrees C
Place all the veggies on a large lined baking tray, pour over coconut oil & sprinkle over mixed herbs + salt & pepper > bake for about half an hour (or until cooked & golden + charred)
Once cooked, remove from oven & place all the veggies + any oil & crunchy bits of herbs left on the tray into a food processor
Pour in mixed stock/broth & blend on medium until smooth / has reached your preferred consistency
Pour into a large saucepan & gently heat