Sweet Potato and Red Pepper Soup

My Roasted Sweet Potato and Red Pepper Soup is so comforting to eat and full of vibrant flavours. The delicious vegetables are seasoned and roasted to perfection then blended with vegetable stock, producing a smooth, comforting bowl of soup that is both vegan and gluten-free.

• 600 g (1.3 lb) sweet potato
• 1 large red capsicum/bell pepper
• 1 medium brown/yellow onion
• 1 teaspoon dried oregano
• 2 tablespoon extra virgin olive oil
• 2 cups (500 ml) vegetable stock
• sea salt and freshly ground black pepper - to taste

• fresh herbs and a swirl of cream or yoghurt