December 10th

Sweet Potato and Butterbean soup

1 tin of butterbeans (washed)
3 medium sweet potatoes (peeled and chopped)
2 small onions (chopped)
1 inch fresh root ginger (grated)
½ teaspoon ground cumin
2 cloves of garlic (crushed)
Sea salt and pepper to taste
1 litre of boiling water

Place the onions in a large saucepan over a medium heat, add some water and sauté for 5 minutes.
Add sweet potatoes, garlic, ginger, cumin, salt and pepper and stir well.
Add the boiling water and bring back to the boil.
Cover and let simmer for 20 mins.
Add butter beans to soup and stir.
Take off heat and blitz with a hand blend or a liquidiser.
Serve with toasted brown or soda bread.

Wheat free, gluten free, dairy free, sugar free