Another favourite soup

Any left over vegetables left in the fridge?  If so make a soup.

The basis for a good soup is the stock, and also plenty of onions and garlic.  I love garlic, so feel free to leave it out if you don’t enjoy it as much as me.

Recipe:

Sweet potato soup with chilli and ginger.

This is a smooth soup,

3 large sweet potatoes peeled and roughly chopped

1 large white pototo peeled and roughly chopped

1 pint of chicken or vegetable stock or more if required

1 dessert spoon of grated ginger (add more if you like it hot)

1 small red chilli finely chopped or 1/2 teaspoon of hot chilli powder

1 onion finely chopped

3 cloves of garlic crushed

1 dessert spoon of coconut oil

In a large saucepan, add the oil onions and garlic.  Soften over a low heat until the onions and garlic are sweated.  The add all the vegetables and cook for a further 10minutes until the vegetables are softening.

Add the ginger and chilli, then add the stock and cook until the vegetables are soft.  Taste and add a little salt and pepper and if too spicy a little sugar.

With a hand blender, smooth the soup and serve.

Lovely with some toasted pumpkin seeds and a dusting of paprika.

For added antioxidant and anti-inflammatory benefits add a teaspoon of turmeric before you blend.

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