It has been the first time that we used red bell peppers and sweet potatoes in a soup. Not only are the colors beautiful, the soup was also very delicious.
Red Bell Pepper and Sweet Potato Soup

Serving Size: 2


  • 1 small onion, chopped
  • 1 clove garlic, minced
  • 1 red bell pepper, cut in bite sized chunks
  • 1 sweet potato, pealed and cut in bite sized chunks
  • 1 cup tomato juice
  • 2 cups vegetable bouillon
  • salt and pepper
  • lemon juice
  • chili powder
  • tabasco to taste
  • fresh basil


  • Fry the onion, garlic, pepper and sweet potato over a medium heat for about 10 minutes.
  • Add the tomato juice and vegetable bouillon and puree the mixture to a smooth consistency.
  • Cook the soup on a low heat.
  • Season with salt, pepper chili powder, lemon juice and tabasco.
  • Allow the soup to simmer for 15 minutes.
  • GArnish the soup for serving with the basil leaves cut in very fine strips.