Now that the weather is cooling down here in the Southern Hemisphere, I'm gravitating to foods that warm up my belly. I'm drinking less of my beautiful green smoothies, and having a lot more of his warm brother, Veggie Soup.
I honestly think this is the warm equivalent to a green smoothie, packed full of goodness, tasty and filling!
Here is my current favourite veggie soup recipe.
You will need
- 1 brown onion chopped
- 3 cloves of garlic chopped into small pieces
- Two small sweet potatoes, peeled and chopped
- Red capsicum
- 1.5 tsp cumin
- Bunch of silver beet (swiss chard) roughly sliced
- Salt and pepper for seasoning
- Coconut oil for cooking
Preheat the oven to 180 degrees
Remove the core from the capsicum and cut into 4 flatter pieces. Coat with oil, and roast in the preheated over for 15 minutes or until beginning to soften and blister.
Heat coconut oil in a large pot. Lightly cook onions and garlic.
Add chopped sweet potato, sliced silver beet, and cumin to the pot. Season with salt and pepper.
Cover with 4 cups of water, and bring to a boil.
Simmer for 10minutes, until sweet potato is well cooked.
Slice cooked capsicum into smaller pieces.
Remove pot from the heat and add capsicum.
Blend with a stick mixer until a smooth consistency is reached.
Serve with crusty sourdough or rye, and a swirl of coconut yoghurt.