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Serves 4. Preparation and cooking time: about 1 hour
Ingredients
1 medium onion, finely chopped
1 large celery stick, roughly chopped
4 whole peeled tomatoes, chopped
4 medium carrots, chopped
1 clove garlic, finely chopped
3 large sweet potatoes, skin removed and chopped into chunks
6 cups water
1 tsp mixed dried herbs
Handful of baby spinach for garnish
Method
- Sauté the onion, celery, carrots, garlic and dried herbs in a non-stick pan until the onion is translucent and the carrots are starting to get softer.
- Remove from the pan and place in a large pot.
- Add the sweet potato chunks to the pot.
- Add the water and bring to the boil.
- Reduce heat and simmer for about half an hour until all the vegetables are soft.
- If the consistency becomes too thick, add some more water.
- Serve this with some low GI seed loaf and baby spinach
Tip: To add some protein to this soup, you can add a cup of tinned lentils or chickpeas. Remember to rinse and drain them. If you prefer smooth soups, blend the soup for a couple of minutes in a blender before serving. Print this recipe |
