Saturday, 8 February 2014

Swede, Sweet Potato & Red Pepper Soup

I had some swede in the fridge and couldn't think what to do with it, so thought why not make a soup.

Ingredients - Serves 4

  • 1 medium swede, peeled and roughly chopped
  • 1 medium sweet potato, peeled and roughly chopped
  • 1 large raw beetroot, peeled and roughly chopped
  • 3 stalks celery, roughly chopped
  • 1 large red bell pepper, roughly chopped
  • 1 small onion, finely chopped
  • 2 clove garlic, finely chopped
  • a few sprigs of thyme
  • 1.5 - 2 pints vegetable stock depending on how thick you want your soup
  • 2-3 handfuls spinach
  • 2 tsps cayenne pepper
  • salt & black pepper
How to make it:
  1. Place swede, sweet potato, beetroot, celery, bell pepper, thyme, onion & garlic in a pot and pour stock over vegetables.
  2. Bring gently to the boil, cover and shimmer, stirring occasionally until swede and sweet potato's are easy for a fork to pierce through.
  3. Puree the soup in a food processor or by using a hand blender until smooth.
  4. Transfer the soup back into the pan on a low heat then add spinach, heat gently until spinach wilts.
  5. Serve in a bowl, add salt & pepper if needed and garnish with a swirl of natural yoghurt 


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