With these gloomy wet days upon us, it only seems fitting to curl up with a good bowl of soup. This makes a light lunch or dinner, and pairs perfectly with some crusty bread and a good book.
Ingredients:
|
4 sweet potatoes, steamed and pureed 1 cup roasted red peppers 1 tablespoon unsalted butter 1 garlic clove, smashed 1 onion, diced 2 celery stocks, diced |
3 carrots, diced bunch of thyme salt and pepper, to taste 2 cups vegetable stock |
Peel and cook sweet potatoes in a steam basket until fork tender. Transfer to a food processor along with roast red peppers and blitz together until smooth. Set aside.
Heat a large pot on medium. Melt butter, then add garlic, onion, celery and carrots. Cook 5-7 minutes, stirring occasionally. Add thyme leaves, salt and pepper to taste.
Transfer sweet potato and pepper mixture to the pot, along with the vegetable stock. Increase heat to medium-high, and bring to a boil. Lower heat and simmer for 15 minutes before serving.
Adrian Harris and Jeremy Inglett are the founders and owners of Food Gays Media.
