After our almost three week jaunt in Oz eating a diet of burgers, fish and chips, and pies/sausage rolls (mostly the kids’ desires!). I needed to chill right down and get some veggies back into our souls. That and Asian food.

I made this soup last Monday and this is now a new favourite again. It’s a great Meatless Monday option and you can easily add some meat in, if you are not doing Meatless Monday. Hubby prefers this, so I fried up some crispy bacon bits for him to top his with. 

The kids are picky when it comes to some veggies. What my daughter likes, my son hates. And vice versa. When it comes to peppers i.e. capsicum, one likes red, the other likes yellow. So getting some rainbow veggies into them can sometimes take a bit of effort of making the veggie not taste like a veggie, something I try not to do too often.

The flavours in this soup come from roasting the sweet potatoes and red pepper. I also added my own home made chicken stock.

Adapted from here.


  • 3 medium red peppers (capsicum), sliced lengthways in halves
  • 2 large sweet potatoes, peeled and cubed (aim for about 4 cups, cubed)
  • 2 onions cut into quarters
  • 4 or 5 cloves of garlic (add more if you like)
  • 1 tsp dried italian seasoning
  • Extra Virgin Olive Oil (EVOO)
  • Salt
  • Pepper
  • 8-10 cups of stock (I used home made chicken stock, but anything will work)
  • Greek Yoghurt for serving
  • 2 tbs fresh chopped parsley
  • Garlic bread to serve 
  • Fried bacon bits to serve (optional)


  1. Throw the sweet potatoes, peppers, onion, garlic into a roasting tray and season with the italian seasoning, salt, pepper and a few glugs of EVOO. Toss to coat evenly. 
  2. In a preheated oven of 220C (425F) roast veggies for about an hour, turning halfway through, until golden. Set aside to cool. 
  3. In a blender or processor, blend veggies with stock in batches. Here you can add your extra two cups of stock. 
  4. Pour the pureed veggies into a large pot and bring to boil, reduce to a simmer for about 5-10 minutes. 
  5. Meanwhile warm up your garlic bread. I made my own garlic bread by combining butter, minced garlic, salt and chopped parsley then slathering into a sliced baguette, but store bought will work just fine too. 
  6. To serve, dollop some Greek yoghurt on top with the chopped parsley (and bacon bits if using).