Red Pepper and Potato Soup - You Are What You Eat

Recipe: Red Pepper and Sweet Potato Soup

Serves 4

1 medium onion, peeled and trimmed
2 red peppers, deseeded and quartered
1 medium sweet potato, peeled and quartered lengthways
2 medium carrots, peeled
1 tbsp olive oil
1 garlic clove, peeled and sliced
900ml/1 1/2pt just-boiled water
1 organic vegetable stock cube
Freshly ground black pepper
Olive oil and fresh basil leaves, to serve

Method

Fit the food processor with the coarse slicing disc and slice the onion, peppers, sweet potato and carrots. Heat the oil in a large saucepan and gently cook the vegetables with the garlic for 10 minutes until softened, stirring regularly.
Crumble the stock cube into the pan and add the water. Bring to the boil, then reduce the heat and simmer for 15-20 minutes until all the vegetable are tender, stirring occasionally. Remove pan from the heat and leave to cool for at least 20 minutes.
Fit the food processor with the quad blades and add the soup, being careful to avoid splashes. Blend for 10 seconds on setting 4, then increase to max and blend until smooth.
Return to the pan and heat through gently. Season with a little ground black pepper and ladle into warmed bowls. Garnish with a drizzle of olive oil and fresh basil leaves.

Nutritional information per serving:

123cals
2.5g protein
3.5g fat (of which 0.6g saturated fat
21g carbohydrate
4g fibre
0.5g salt

Health Facts

Sweet potatoes contain more vitamin E than any other low fat food, and about 50 times more than ordinary white potatoes. Vitamin E helps protect the heart and blood vessels, as well as promoting healthy skin and boosting the immune system. Red peppers are an excellent source of vitamin C and betacarotene.

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