Courtesy of Maggie Lynch IINH

Serves 4-6

Ingredients

• 30g garlic, finely chopped
• 300g onions, finely diced
• 60g celery, finely diced
• 10g whole red chilli peppers, diced
• 4 bruised green cardamom pods
• 2 level tsp toasted cumin seeds, finely ground
• 400g sweet potato, diced small
• 600g cooked beetroot, diced small (fresh is best, vacuum next, but not pickled)
• 1200ml homemade vegetable stock (or 2.5 Kallo vegetarian stock cubes)
• ¼ lemon per serving
• Seasoning

Method

1. In a large saucepan, fry garlic for 30 – 60 seconds, add onions, celery and chill and cook for 5-10 minutes until soft. Add cardamom and cumin, cook for 1 minute.
2. Add the diced sweet potato and beetroot and cook for 10 minutes until potatoes are softened. Add the vegetable stock and bring back to a simmer for 20-30 minutes. Blend soup until smooth then bring back to a simmer.
3. Serve at once with a dollop of horseradish yoghurt and a squeeze of lemon.

Gluten-free, Wheat-free, Dairy-free, Diabetic-friendly, Low GI, Vegetarian, Vegan