January is the perfect month to get the freezer stocked up with home made soups. Cold days with a bubbling cauldron of sweet-smelling broth on the go; it’s the perfect way to get a load of veggies and fill up your tummy.
This soup tastes lovely and doesn’t take too long to make.
It is an adaptation of the ‘power protein’ soup from an Essiebutton Youtube video.
(makes 4-6 bowls)
Three sweet potatoes
One red pepper
One yellow pepper
One onion (optional)
Two cans of beans (kidney, bortolli, black eyed etc)
One large tin of chopped tomatoes
Two tablespoons of tomato puree
One chicken / vegetable stock cube
Water for stock
Olive oil to drizzle.
Here’s how you do it:
Peel and chop the sweet potatoes and peppers (and the onion if you want that in too).
Roast these on a baking tray with a drizzle of olive oil on 180 degrees for 25 to 30 minutes.
Peel and chop a few carrots quite small. Lightly fry until soft in a big pan with a little oil (this will eventually hold your soup, so make it a BIG ONE).
Empty a large can or two small cans of chopped tomatoes into the pan. Add a crumbled stock cube, a big dollop of tomato puree and hot water for your stock. Cook for 10 mins.
Then wash and add the beans. You can use any beans but personally I’m not a fan of butter beans. Start to the heat this through on a cooker. Cook for around 5 minutes, gently.
When the veg has roasted, add to a blender with a little of the tomato sauce from the pan. You can add half of the beans and blitz then add this to the rest of the pan with the remaining beans in. This way you get a bit of texture from the beans and carrots too.
Et voila, ready to fill your boots (or tummy); full of yummy goodness.
The original version of this soup has chillis, mustard and worcestershire sauce in it but my children weren’t keen. They prefer this one.
Perfect for before or after training too. Enjoy x