BROCCOLI AND SWEET POTATO SOUP 西蘭花甜薯湯

Wheat, gluten, corn, soya, nightshade, egg & nut free

This month I found myself with a fridge full of celery and broccoli – so you may find both vegetables appearing rather frequently in the next few recipes. However, the recipes are very tasty – even if I say so myself!

If your broccoli is getting a little elderly and yellow, this is a great way to use it up.

Ingredients -

1 large or 2 medium onions

1 medium head of broccoli with the stalk

1 large (450g) sweet potato

1.3 litres wheat and gluten-free vegetable stock

sea salt and freshly ground black pepper

Optional garnishes:

3 tsp sesame seeds
6 young spring onions, finely chopped

Instructions -

Peel and slice the onions roughly, slice the stalk of

the broccoli and break up the florets and peel and

dice the sweet potato.

Put all in a large pan with the stock, bring to the boil

and simmer, covered for 20–30 minutes or until all

the vegetables are soft.

Purée in a food processor and then return to the pan

and season to taste.

The soup is very good as it is but if you wish to ‘fancy

it up’ a bit, add any of the garnishes above before

serving.

SERVES 6 – PPER PPORTION

180cals – 9g protein

7g total fat – 3.5g sat / 1.7g mono / 1.1g poly

21g carbohydrate of which 8.5g sugar

4.5g fibre – 251mg sodium / 0.6g salt

106mg calcium

GOOD SOURCE OF: Vitamin B1, folate