Sweet potato & red pepper soup

Serves 6

500g sweet potato, peeled and diced
2 red peppers, seeded and cubed
1 onion roughly chopped
2 large cloves garlic, roughly chopped
300ml dry white wine
1.2ltrs chicken stock
Dash Tabasco sauce
Salt and freshly ground black pepper

1. Put the sweet potato, red pepper, onion, garlic, wine and stock in a large pan. Bring to the boil, lower the heat and simmer for 30 minutes or until the vegetables are quite soft.

2. transfer to a blender and process until smooth. Season to taste with salt and pepper and a dash of Tabasco (optional) and serve either warm or at room temperature with crusty bread.

Nutrition per serving:
122Kcals, Fat 0.4g, Carbohydrate 21.4g, Fibre 2.8g, Sodium 37mg

("The Diabetic Cookbook", Michelle Berriedale-Johnson)