After the excesses of December and Christmas the desire to cram all the vegetables in my mouth has got too much. So the Very Tolerant Boyfriend and I have decided to have a largely vegetarian/vegan January.
Hopefully this will challenge me to get out of my cooking rut as well as lose the extra Christmas poundage. We started off with a sweet potato and red pepper spicy soup.
1lb sweet potatoes
2x red peppers
1x red onions
Tbsp olive oil
Clove garlic minced
Pinch dried chilli flakes
500 mls veg stock
Paprika and sour cream to garnish
2x red peppers
1x red onions
Tbsp olive oil
Clove garlic minced
Pinch dried chilli flakes
500 mls veg stock
Paprika and sour cream to garnish
Peel and dice the potatoes before roasting for 30 mins or until soft.
Roughly chop the onions, peppers and sweat with the garlic and chilli flakes in a little oil until soft. Add the roasted potatoes and stock. Bring to the boil and then blend with a hand blender. Blend until smooth. Feel free to add more water if the consistency is too thick.
Roughly chop the onions, peppers and sweat with the garlic and chilli flakes in a little oil until soft. Add the roasted potatoes and stock. Bring to the boil and then blend with a hand blender. Blend until smooth. Feel free to add more water if the consistency is too thick.
Serve with a sprinkling of paprika and and splash of sour cream. No sour cream for the vegans.
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