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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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Try this spicy sweet potato/kumara and pumpkin soup on a cold night or for a healthy work lunch - it's low-calorie and vegetarian too.
1 Preheat the oven to 180°C/fan 160°C/gas 4.
2 Put the kumara and pumpkin into a baking tray with the harissa paste, cumin, garlic and oil. Toss to coat evenly and cook in the oven for 50 min, or until cooked and tender. Transfer to a large pan and cover with the stock.
3 Bring to the boil and simmer for 30 min. Purée with a stick blender until smooth, then blend in the yoghurt, reserving a little and adjust the seasoning with a pinch of salt and freshly ground black pepper to taste.
4 Serve with crusty bread and topped with a drizzle of the remaining yoghurt, the chopped chives and a sprinkle of black pepper.
Calories 193 cal
Kilojoules 808 kJ
Total fat 5.3 g
Saturated fat 1.2 g
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Great with toasted pumpkin seeds on top