Sweet potato soup
Ingredients
- 2 Tablespoons Sunflower Oil
- 4 Sweet Potatoes (Peeled & Cubed)
- 2 Carrots (Peeled & Chopped)
- 1 Large Onion (Chopped)
- 1 Clove of Garlic (Chopped)
- 1 litre of Vegetable Stock (Home Made or "Marigold" Organic Swiss Vegetable Boullion)
Instructions
- Heat the oil. Sauté onion and garlic for one minute.
- Add the rest of vegetables and fry gently for 10 mins.
- Add the stock and bring to the boil.
- Then reduce and simmer for 15 mins.
- Blend in a processor or with a hand held blender until very smooth.
(This soup will keep for three days in a fridge)
Margaret Joyce
Nutritional Therapist
Dip IINH N Th MBANT