Simple and healthy - great for lunches. Serves two.

 

1 cup vegetable stock

1 cup boiling water

1 medium orange sweet potato (roughly 1/2 kilo, or 1 pound)

400g tin red kidney beans (others beans such as cannellini also work well)

1 clove garlic, peeled and chopped

1/2 teaspoon curry powder

1 teaspoon chopped chives

Sea salt, freshly ground black pepper

 

Chop sweet potato into small chunks.

Finely spray bottom of a saucepan with olive oil and heat. Sizzle the garlic in the oil.

Add the sweet potato, chives, curry powder, water and stock. Season to taste with salt and pepper. Bring to the boil and simmer for 15 mins or until sweet potato is soft.

Drain the beans and rinse. Add half the beans to the soup and stir well.

Blend the soup in a food processor until well-mixed.

Return to the pan, add the remaining beans and heat through.

 

Serve with naan or crusty bread.