Okay two courses, no surprises with the first, yep its soup! This time we have Sweet potato and Red pepper soup followed by Roast gammon joint, broccoli and homemade red cabbage.
This super soup contains the low GI Sweet Potato which is high in the antioxidant beta carotene (which is converted by the body into Vitamin A). Vitamin A is important for vision, fighting off infections and reproduction. This soup is also high in Vitamin C, B3, B5, B6, and minerals Manganese, Copper and Potassium, its high in dietary fibre (especially if you keep the skin on the sweet potato) and is very low in sodium, cholesterol, saturated fat and calories. What's not to love!
The other main ingredient in this soup is red peppers, again bursting with wonderful antioxidants and phytochemicals. All peppers are high in Vitamins A, C and K although red varieties seem to contain more. Red peppers also contain high amounts of the carotenoid lycopene, which may help ward off some cancers.
1 tbsp olive oil (I've been experimenting with oil, love coconut oil but this occasion used Rice Bran Oil which is low in saturated fat and high in heart healthy monounsaturated fat with a high smoking point)
1 large onion, roughly chopped
3 garlic cloves, crushed
500g sweet potato, peeled and cubed
2 medium red peppers, deseeded and roughly chopped
700ml vegetable stock
1 - 2 chillies, chopped (optional) I didn't use on this occasion
Salt and pepper to taste
So the trusty soup maker comes out. First I add the oil, heat, then add the onion and garlic. Next goes the sweet potato (there was quite a lot so I par boiled it first), red peppers and stock. Blend, cook and blitz till I'm happy with the consistency. Season and taste.
As always, lovely rich warming flavour. This made 4 bowls. We followed with a Gammon joint, broccoli and homemade red cabbage. Stay tuned for that recipe next.