Cheerup Soup

by Carol Trevor-Roper

Serves 4

2 large sweet potatoes (approx 500gr. Peeled weight)
3 large red peppers
2 large onions
chop all of the above into even size pieces and heat 2 tablespoons olive oil in a pan, add the potatoes, peppers and onions and sauté for approx. 5 minutes until softened slightly but not browned.

add either: 4 chicken joints or a tin of butter beans,
        3-4 cloves garlic- finely chopped
        1-teaspoon chilli (mild or hot as you like) finely chopped to the pan and cook for another 5mins

cover the ingredients with either: 2 pints stock – chicken or veg.

Place lid on pan and cook gently for about 30 mins.  Add 2 tablespoons parsley or coriander – finely chopped, and grindings of fresh black pepper to taste.

N. B. Speedier version:  this soup still tastes good, but has ‘less eye appeal’ if you roughly chop all ingredients (omitting the olive oil, parsley/coriander, and remove chicken bones either before or after cooking).  Just, ‘sling in pot’ cook for about 30 mins, then liquidise.  To serve add  parsley/coriander mixed with a ‘dollop’ of yoghurt.