A loving combination of veg & spices that also warms the heart! I actually came up with this recipe as I always seem to have a load of leftover veg in the fridge to use up. This is great as a meal on it’s own, or as a starter for your special Valentine’s dinner. Using a homemade organic chicken bone broth is an excellent way to help support & soothe your entire digestive system, including your immune system – perfect for this time of year!
- 3 sweet potatoes, roasted whole with skin on
- 4 organic beetroots, washed (but not peeled!) quartered & roasted
- 2 sweet red peppers, roasted
- 1L hot chicken bone broth, veg stock, or water
- 1 tin of coconut milk, solid part only (can be refrigerated in advance to harden)
- 3 inch piece of fresh ginger, grated
- 1 tbsp curry powder (or more depending on your taste)
- In a large saucepan, break apart the sweet potato skins and empty the flesh into the pan along with the beetroot, peppers and broth/stock or water, if using. Bring to a boil and then turn off the heat.
- Using a hand stick blender or blender (in batches), blend the soup until smooth. Add extra water to thin to desired consistency if needed.
- Stir in the coconut milk, plus the grated ginger and curry powder, to taste.
Nutrients in a bowl: Beetroot is a good source of folate, manganese, beta carotene (a pre-cursor to vitamin A), vitamin C (helps support adrenal function), iron & fibre. Sweet potatoes are excellent for vitamin B6 (nervous system support), potassium, niacin, vitamin A (liver support), beta carotene, fibre & betaine (liver function & kidney protection). Red Peppers contain vitamin B6, vitamin C, and vitamin A amongst other beneficial minerals! Ginger root is an anti-inflammatory and therefore helps to support the immune system. (1)
Intolerances: Peppers (nightshade family)
Source: The Natural Chef by House of Cuckoo