Red Alert: Sweet Potato-Red Bell Pepper-Paprika Soup

The best cooking experiences for me are like leaves in a dangerously warm yet stormy Fall: haphazard, from a recipe that coincidentally crosses my path. Here's a recipe on a notecard distributed at my food store for which I had all ingredients at home: Sweet Potato-Red Bell Pepper-Paprika Soup. This nicely thickish soup is the perfect red alert for the +6° Celcius weather that scientists ominously predict.

Sweet Potato-Red Bell Pepper-Paprika Soup

Serves 4

olive oil
1 clove of garlic, chopped
2 red onions, chopped (or 1 yellow one)
2 sweet potatoes, chopped
2 red bell peppers, (peeled and), diced.
1 clove of garlic
1 teaspoon paprika powder
freshly ground pepper
salt (optional) or some other herbs (thyme, rosemary)
800 ml broth

Braise onion and garlic in olive oil for 3 minutes, then add the sweet potato, (and dried herbs instead of salt) and stew for about 5 minutes. Add the red bell pepper and season with pepper, stew for 10 minutes more until tender over low heat.

Mix the vegetables, then add the broth, which has been heated before in another pan. Mix again to unctuousness.

Serve at once, sprinkle paprika in each plate for garnish.

Note: I have to go saltless these days, so I replace with herbs, fresh or dried. The original recipe adds the broth after the onion, and cooks the sweet potato and bell pepper in it, but I never follow that method. See my older recipes for soup to know where I get the mustard from.