This week Sandra from the gorgeous Beauty Balm blog shares one of her favourite recipes. Yum! Thank you Sandra
1 chopped onion
2 cloves garlic crushed
1 1/2lbs sweet potato peeled and diced
veg stock/water – enough to cover the veg in the pot
sprigs fresh thyme (which I got at the veggie plot)
2 pointy sweet peppers
2 tbs lemon juice
Cayenne Pepper, Salt & Pepper to taste
Put the peppers under the grill to blister and blacken the skin. When done put in a plastic bag to cool and once cool enough to handle peel the skin off, de-seed and chop.
Heat the oil in a pan add the onion and garlic and cook for 5 minutes or so until the onion is soft. Add the diced sweet potato (this doesn’t have to be small as the soup will be blended once cooked). Add the stock/water and thyme.
Bring to the boil and simmer for approximately 20 minutes or so until the potatoes are tender. Add the peppers. Discard the thyme and zap with a hand blender or processor and blend until smooth. You may find you need to add a bit more water. Add the lemon, cayenne and salt and pepper to taste. Yum.