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Sweet potato, carrot and cashew soup

Sweet potato, carrot and cashew soup

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Eleanor Ozich’s experiments in the kitchen began as a way to stop her daughter suffering from eczema, so severe and sore it used to keep her awake crying at night.

When her daughter was diagnosed with an imbalance of gut bacteria, Eleanor took matters into the kitchen and completely changed her family’s diet along the way.

She was so committed that she started charting her attempts to cook without using those ingredients in a blog, which she named Petite Kitchen (www.petite-kitchen.com).

“Looking back, I am so glad we worked through it, as the positive changes we have noticed not only in her skin and behaviour, but also in our own wellbeing, are just incredible.”

The book it all led to, ‘My Petite Kitchen Cookbook’, features 100 mouth-watering recipes, and here’s one to try.

SWEET POTATO, CARROT AND CASHEW SOUP

(Serves 4)

3 large orange sweet potatoes, peeled and roughly chopped

3 large carrots, roughly chopped

1.5-2L vegetable or chicken stock

2 garlic cloves, peeled

2 handfuls of toasted cashew nuts

Sour cream, creme fraiche or plain yoghurt, to serve

Extra virgin olive oil, for drizzling (optional)

Sea salt and freshly ground black pepper

Put the sweet potato and carrot in a stockpot or large saucepan and cover with the stock. Bring to a gentle boil, then reduce the heat and simmer for 30 minutes, or until the vegetables are tender the liquid has reduced slightly.

Leave to cool for five minutes, then transfer to a blender, one ladleful at a time. Add the garlic and most of the cashews, reserving some nuts to garnish the soup. Blend until smooth, then season to taste with sea salt and freshly ground black pepper.

Gently reheat the soup and ladle into bowls. Top with a dollop of sour cream, creme fraiche or yoghurt and the reserved cashews.

Serve with an extra sprinkling of black pepper, and a drizzle of olive oil if desired.