Red Pepper & Sweet Potato Soup with Savory Scones

Soup is perfect for those in a hurry meals or times when you need to eat even though you don’t feel much like it. Soup was always a real home from school sick, meal especially with home-made brown toast. This recipe is lovely has a nice bit of heat is loaded with veg and the wholemeal cheesy scones are perfect with it and you get Vitamins, Minerals, Fiber and Flavor.

Sweet Potato and Red Pepper Soup

1tbsp oil

1 heaped tbsp chopped garlic

1 tsp chopped ginger

1tsp chopped chilies in oil

1 white onion chopped

3 med sweet potato peeled and cubed

1 cooked red pepper from a jar

400ml of vegetable stock of choice

Heat the oil add the onion, chili, garlic and ginger and cook over a medium heat with the lid on , until the onion is soft, watch it doesn’t catch and add a splash of water if needed.

Toss in the sweet potato and red pepper, season well with salt and turn over in the onion garlic mixture to coat. Add the stock and cook lid on until the sweet potato is cooked. Blend well, taste for seasoning and serve with some warm scones,

Wholemeal Cheesy scones scones - makes 8

Oven at 180C

150g wholemeal flour

50g plain white flour

50g mixed seeds

1tsp salt and bread soda

50g grated cheddar cheese

200ml butter milk plus a little splash more if needed

Large handful of chopped chives

Add everything bar the buttermilk to a bowl and mix to combine.

Make a well in the center, add the butter milk and mix to a stiff dough

Turn out onto a floured surface and gently bring together and knead lightly

Shape into a circle about 2”high and cut into 8 segments

Place on a floured tin and bake for about 15 minutes until done

Serve warm with the soup

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