Oct 11th, 2011
1 onion – peeled, trimmed and diced
3 red peppers – deseeded, quartered and sliced
1 medium sweet potato – peeled and quartered lenghtways
1 tablespoon of olive oil
1 clove garlic – peeled and sliced
1 vegetable stock cube
Salt and pepper
Heat oil in large saucepan and gently cook vegetables with garlic until soft, but not brown – stir regularly.
Crumble stock cube into pan and add water.
Bring to boil, then reduce heat and simmer for 15-20 miutes until all vegetables are tender – stir occasionally.
Remove pot from heat and leave to cool for 20 minutes.
Blend the soup – be careful of splashes – untilsmooth
Return to the pan and heat gently.
Season with pepper.
Garnish each bowl with fresh basil.
Sweet potato or yam contain 50 times more vitamin E than ordinary white potato.
Vitamin E helps to protect heart and blood vessels as well as promoting healthy skin and boosting immune system.