Carrot & Sweet Potato Soup
Sweet soup that will leave you glowing
prep time 15 mins total time 35 minutes
Serves 4 people
3 stalks of celery
2 small white onions
1 yellow pepper
5 small sweet potatoes
1 veg stock
2 1 glove garlic
spices: salt / pepper / paprika / sweet chilli flakes / ginger / fresh basil
to serve: sourdough bread with coconut oil on (seriously an amazing combo)
Add 2 tbs of oil to your pan on a low heat.
Chop the celery, onion, yellow pepper and garlic and add to the pan and cook until soft.
peal and chop the carrot and sweet potato, add to the pan and add 500ml of boiling water.
Cook for 15 minutes on a medium heat. Add you spices after 10 minutes.
Blend (i like mine a little chunky) and serve with fresh basil and sourdough.
When I feel I busy and feel I may have missed out on essential nutrients, i love making a soup. It is warm, filling and full of goodness. The beauty of soup is how simple it is - often I will make soups from the leftovers in the fridge, there really is not special touch to making soup; It can be as easy as boiling 2 left over vegetables and adding spices. Some of my other favourite combinations (which I will share in full later) are..
Sweet potato, beetroot & coconut cream
Cauliflower, broccoli , ginger & coriander
Tomato & red peper
Courgette, broccoli & fennel
FOOD IS MEDICINE.
Carrots contain vitamin A, antioxidants, and other nutrients. Evidence suggests that eating more antioxidant-rich fruits and vegetables, such as carrots, can help reduce the risks of cancer and cardiovascular disease. Carrots are also rich in vitamins, minerals, and fibre.
Sweet potatoes are high in fibre, vitamin C, potassium, pantothenic acid (vitamin B5), niacin (vitamin B3), vitamin B6, manganese, magnesium, and copper. They get their orange colour from beta-carotene, which is a pigment and antioxidant.
Basilis an Anti-inflammatory herb which contains natural antibacterial properties.