COOKING WITH LOSALT

Sally Bee’s Red Pepper & Sweet Potato Soup

Serves:4

Packed with immune boosting vitamins and a warming, spicy kick from chilli flakes.

INGREDIENTS

Drizzle of olive oil
1 red onion, diced
1 clove garlic, sliced
1 red pepper, diced
1 large sweet potato, cubed
Freshly ground black pepper
Pinch LoSalt
Pinch smoked paprika
Pinch dried chilli flakes
Handful fresh thyme sprigs, leaves stripped off, discard stalks
½ litre boiling water or lower salt vegetable stock

To serve, extra fresh thyme and a sprinkle of seeds.

METHOD

1. Heat the olive oil in a large, heavy based saucepan over a low heat.
2. Add the onion, garlic, red pepper, sweet potato, black pepper, LoSalt, smoked paprika, dried chilli flakes and the leaves from fresh thyme. Let the warm olive oil start to soften the vegetables.
3. Then add ½ litre of boiling water. (You can use a reduced salt vegetable stock if you want to).
4. Simmer for 30-35 minutes until the sweet potatoes are soft.
5. Liquidise using a hand blender until smooth and serve hot with an extra sprinkling of fresh thyme and a few seeds scattered on top.