Red Pepper and Sweet Potato Soup

Health fact: sweet potatoes contain about 50 times more vitamin E than ordinary white potatoes.  Vitamin E helps protect the heart and blood vessels, as well as promoting healthy skin and boosting the immune system.

1 medium onion, chopped

2 red peppers, deseeded and chopped

1 medium sweet potato, peeled and cut into 1 or 2-inch chunks

2 medium carrots, peeled and diced

1 Tbsp olive oil

1 garlic clove, minced

900-mL just-boiled water

1 vegetable stock cube

salt and pepper to taste

nonfat, plain yogurt to garnish

Heat the oil in a large saucepan and gently cook vegetables, covered, with the garlic for 10 minutes until softened, stirring regularly.

Crumble the stock cube into the pan and add the water.  Bring to the boil, then reduce the heat and simmer for 15-20 minutes until all the vegetables are tender, stirring occasionally.  Remove pan from the heat and leave to cool for about 20 minutes.

Using a hand blender - or transfer to food processor or regular blender - blend until smooth.

Return the pan to stovetop and heat through gently.  Season with salt and pepper, as desired and garnish with nonfat plain yogurt.