Spiced Sweet Potato, Carrot & Pepper Soup
- 190g large onion, chopped
- 210g large sweet potato, chopped into chunks
- 210 large carrot, chopped into chunks
- 130g yellow pepper, sliced thinly
- 1-2 green chillies*, deseeded and chopped roughly
- 2 garlic cloves, minced
- 1 teas grated root ginger
- 1 litre vegetable stock*
- 1/2 teas ground turmeric
- Sea salt and freshly ground black pepper to your taste
Happy New Year to You All. Wishing you a great year filled with lots of happiness. I'm starting the year with physic and an operation. Not the start I'd planned but sure better get the bad stuff out of the way at the beginning of the year!! I'm sure you'd agree. The physio is to sort out my neck and the operation is to sort out a problem that came to light the week before Christmas. As you can imagine we are spoiling ourselves with our favourite foods. Given our gale force weather lately this warming spiced veggie soup goes down well.
Place all the vegetables into a large saucepan with the olive oil and fry for 5 minutes.
Keep stirring the vegetables around the saucepan to make sure they don’t stick to the bottom.
Add in the rest of the ingredients and a light sprinkling salt and pepper.
Bring to the boil, then simmer for 20 to 25 minutes or until all the ingredients are cooked.
Add in the rest of the ingredients and a light sprinkling salt and pepper. Bring to the boil, then simmer for 20 to 25 minutes or until all the ingredients are cooked.
Liquidise to the consistency you prefer. I left it a bit chunky so there was both eating and drinking in it (as the only line goes).
Season to your taste. Serve with gluten-free corn tortillas (we use My Mexican Shop's GF tortillas) or some parsnip chips tossed with nutritional yeast flakes.
It's not always possible to whip up a quick vegetable stock, you just don't feel like it or you haven't any spare veggies lying around.
There are a vast array of stocks on the market. You have to do your research and find the one you're body accepts, reasonably priced and tastes good in your dish.
Tony (our resident carnivore) is having the parsnip chips he replaces the nutritional yeast flakes with some parmesan cheese so you may prefer this option if you're not avoiding it for ethical or dietary reasons.
We'll be back in full swing over the coming weeks and have lots of exciting news to let you in on. Chat soon:)