Sweet Potato, Roasted Red Pepper & Corn Spicy Bisque
A creamy and delicious bisque featuring sweet potatoes, roasted red peppers, and corn. Spice it up with chipotle or keep it mild—either way, it’s a comforting and nutritious delight!
Equipment
- Dutch oven
- ladle,
- Knife
- spoon
- Measuring spoons
- Immersion blender or countertop blender
Ingredients
- 1 chipotle pepper packed in adobo sauce (add more if you like it really spicy)
- 1 tablespoon 15 ml adobo sauce, from the can
- 2 cups 500 g yellow corn kernels
- 4 cups 940 ml vegetable broth
- 1 white or yellow onion roughly chopped
- ½ teaspoon black pepper
- 2 cups 470 ml soy creamer
- 6 ounces 168 g roasted red peppers (packed in water)
- 1 pound 455 g sweet potatoes, peeled and cut into chunks
Instructions
- In a Dutch oven, combine the vegetable broth, sweet potatoes, roasted red peppers, corn, onion, chipotle pepper, adobo sauce, and black pepper.
- Bring the mixture to a boil, then reduce to a simmer.
- Cover and cook for about 1 hour, or until most of the moisture is absorbed.
- Add the soy creamer to the soup.
- Using an immersion blender or countertop blender, purée the soup until smooth.
Notes & Wine Advice
Wine Advice:
A refreshing and crisp white wine like Chardonnay pairs well with the sweet and spicy flavors of this bisque.
A refreshing and crisp white wine like Chardonnay pairs well with the sweet and spicy flavors of this bisque.
Nutrition values
Calories: 230 kcal | Carbohydrates: 40 g | Protein: 5 g | Fat: 7 g | Sugar: 10 g