Cream of Roasted Bell Pepper Soup

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Cream of
roasted bell pepper soup

Use the sunflower seed spread with sun-dried tomatoes and basil to prepare this dish.

Time to make
40 minutes

Number of servings
4

Hint: It is a perfect dish to make even for the less experienced cooks – the savoury smell of the sunfloweer seed spread and roasted bell peppers are a guarantee for success.

Instructions

Wash the peppers, cut into halves, remove the seeds. Place them onto a baking tray lined with parchment paper. Roast the peppers for approximately 20 minutes in 200 °C. Take the peppers out of the oven and peel them using a knife (the peel should come off really easily). Boil the sweet potatoes until soft and peel them afterwards. Put all the vegetables into a pot, add water, Sunflower Seed Spread and balsamic vinegar. Blend until smooth and season with salt.
Serve with fresh bread.

Ingredients

2 packagings sunflower seed spread with sun-dried tomatoes and basil
850 g red bell peppers (4-5 peppers)
1 big or 2 small sweet potatoes (200 g)
1 teaspoon balsamic vinegar
salt
300 ml pre-boiled water

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