The beginning of our cooler months brings those nice cosy evenings with it, which make you long for a hot cuppa soup to enjoy without any guilts. This soup is a perfect treat at the end of a hard day. It is both nourishing and satisfying, and surprisingly pleasant tasting. Can be accompanied by some pumpernickel bread or can just be enjoyed on its own.
Ingredients:
- 1 medium brown onion chopped
- 1-2 Tbs of cold pressed oil (sunflower or macadamia)
- 2 large red sweet potatoes
- 2 carrots
- 1 celery stick, including the greens
- 1 cup or can of red kidney beans
- 1 ½ L of water
- 1 chicken stock-cube
- 1 vegetable stock cube
- Himalayan salt and cracked pepper to taste
- 2 Tbs Coconut cream
- Chilli flakes
Method:
- Place onion and oil in a 2-3 L pot and brown till onion turns golden colour and releases the aroma into the air.
- Add peeled and cubed sweet potato and carrot. Sizzle for about 10 minutes, just to seal it.
- Add cubed celery and water and stock cubes. Cook till veggies just cooked (about 30-40 mins).
- Season to taste.
- Serve topped with a dollop of coconut cream and sprinkled with the chilli flakes and extra cracked pepper as desired.
Enjoy.
Makes about 6-8 servings, just enough to have left overs for work the next day.
