Today we woke up with a fluffy coat of snow over London. Thankfully earlier this week I stocked up on some groceries, because when it’s snowing in the big smoke, everything stops. Our capital just cannot cope!
So for today The D@ily Out will be The D@ily In, I am afraid!
I hope you will be enjoying your cozy night in; wrapped in your cashmere; catching up on the latest celebrity looks on Grazia. To keep that extra warm, why not trying my Snuggly soup?
A delicious blend of red peppers and sweet potato served with crispy rosemary crostini. This soup is a very healthy and hearty dinner, packed with Vitamin A, C and antioxidants. So easy that doesn’t require any cooking skills, and it’s ready in less than 20 minutes.So let’s get cooking!
Here is what you need for 2 people:
- 1 tablespoon of extra virgin olive oil
- 1 sweet potato
- 3 red peppers
- 1 red onion
- 1 teaspoon of curry powder
- 300ml of vegetable stock
- balsamic glaze (optional)
- 2 slices of brown bread
- 1 tablespoon of dry rosemary
First thing first, peel and slice the sweet potato into cubes.Slice the red peppers in big chunks, and chop finely the red onion.
In a sauce pan, add the olive oil, the potato, red peppers, onion and stir fry. Add the curry powder, season and pour into the mixture some water from time to time.
When the vegetables are cooked, after 15 minutes roughly, put the mixture into a blender, add the hot vegetable stock and blend. Season to taste.
For the crostini, slice the bread into small cubes, then in a saucepan pour a few drops of olive oil, add the bread and rosemary, sprinkle a little salt. Toast on the heat for 5 minutes,
Pour your soup in two bowls, decorate with balsamic glaze, serve with your freshly made crostini. So low in calories, it’ll fill you up without guilt! 😉
Well, if you feel a little naughty, pair it with a glass of Italian Nebbiolo.