I LOVE SOUP. Any time of year, thick and chunky, spicy and noodly, soup with the texture of baby food – I really love it. Even cold.
Soup is just something that’s good for us that doesn’t take too much effort or require too much perfection in the preparation. You can pack it with protein and fibre and freeze it up.
This soup I made today is the business.
It’s so thick it sticks to your ribs and it’s rammed full with the good stuff – vitamin C, beta-carotene, lycopene, capsaicin, allium and fibre. These nutrients help us fight against infection, help with circulation, maintain healthy skin and fight off bugs.
SWEET POTATO WITH SHIITAKE MUSHROOMS, CHILLI, GARLIC AND GINGER
To make it you’ll need:
2 medium sweet potatoes / 1 punnet of shiitake mushrooms
1 green chilli / 3 cloves of garlic / a red onion / a thumb size piece of fresh ginger and some veggie stock (and a small pinch of salt **)
Method
1. Chop up the chilli, the ginger, the garlic and the onion.
2. Cut the sweet potatoes into cubes and slice up the shiitake.
3. Heat a tablespoon of olive oil in a good soupy type pan.
4. Add the chilli, ginger garlic and onion. Cook on a medium until the onion softens up.
5. Now add the sweet potatoes and the mushrooms to the other ingredients.
6. Stir up and add the veggie stock to cover up all the ingredients. Bring to the boil and then simmer for 15-20 minutes.
7. When the potatoes are soft, blend up and serve.
It’s a favourite from our kitchen so it’s also on the Crucial Menu this week. Again. 
