It has been the first time that we used red bell peppers and sweet potatoes in a soup. Not only are the colors beautiful, the soup was also very delicious.

Serving Size: 2

Ingredients:

• 1 small onion, chopped
• 1 clove garlic, minced
• 1 red bell pepper, cut in bite sized chunks
• 1 sweet potato, pealed and cut in bite sized chunks
• 1 cup tomato juice
• 2 cups vegetable bouillon
• salt and pepper
• lemon juice
• chili powder
• tabasco to taste
• fresh basil

Directions:

• Fry the onion, garlic, pepper and sweet potato over a medium heat for about 10 minutes.
• Add the tomato juice and vegetable bouillon and puree the mixture to a smooth consistency.
• Cook the soup on a low heat.
• Season with salt, pepper chili powder, lemon juice and tabasco.
• Allow the soup to simmer for 15 minutes.
• GArnish the soup for serving with the basil leaves cut in very fine strips.