This is a fab ‘comfort’ meal served with fresh bread! The chilli adds a little warmth without there being enough to notice it (if that makes sense?!)

I forgot to buy double cream so when I made it today I improvised and used Greek yoghurt instead- mmm- it didn’t quite work so wouldn’t do it again! It tasted absolutely fine but the yoghurt separated so didn’t look nice! Make sure you don’t copy my mistake- get the cream!!

Ingredients-

One onion

2 medium sweet potatoes

2 large cloves of garlic

2 tablespoons of olive oil

2 tablespoons of plain flour

1 litre of vegetable stock

1 red pepper

1/2 red chilli

3 or 4 spring onions

1 small tin of sweetcorn

5 or 6 tablespoons of double cream (I forgot to buy this so I improvised with Greek yoghurt instead today but it didn’t quite work the same so don’t copy my mistake!)

Fresh coriander (or parsley)

Salt and pepper

Dice the onions, roughly chop the garlic and cut the sweet potato into small cubes

Heat 2 tablespoons of oil in a pan

Add the sweet potato, onion and garlic and reduce the heat

Cover and ‘sweat’ the veg for around 5mins stirring once or twice

Add 2 tablespoons of flour and cook stirring constantly for a minute

Add the stock and stir well to make sure the flour blends in

Bring to the boil, reduce to a gentle simmer and cover the pan. Cook for around 15mins until the veg is soft.

Meanwhile- cut the pepper into small cubes, the chilli into tiny cubes and thinly slice the spring onions

Blend the contents of the pan until completely smooth

Drain the tin of sweetcorn and add to the pan

Along with the pepper, spring onions and chilli. Bring back to the boil, reduce to a simmer, cover and cook for around 5mins to soften the veg

Add the double cream (not yoghurt!)

A little salt, plenty of pepper and a tablespoon of chopped coriander and stir through

Serve with crusty bread. If baby is eating too- pour a little of the soup over a couple of pieces of bread and let it soak through then offer that- delicious!