- 1 tbsp rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 1 large onion, halved and sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 3 garlic cloves, sliced
- 200g extra lean stewing beef, finely diced
The classic cut of meat for a British Sunday roast, beef is full of flavour, as well as being a…
- 1 tsp caraway seeds
- 2 tsp smoked paprika
- 400g can chopped tomatoes
- 600ml beef stock
- 1 medium sweet potato, peeled and diced
Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…
- 1 green pepper, deseeded and diced
Heat the oil in a large pan, add the onion and garlic, and fry for 5 mins until starting to colour. Stir in the beef, increase the heat and fry, stirring, to brown it.
Add the caraway and paprika, stir well, then tip in the tomatoes and stock. Cover and leave to cook gently for 30 mins.
Stir in the sweet potato and green pepper, cover and cook for 20 mins more or until tender. Allow to cool a little, then serve topped with the yogurt and parsley (if the soup is too hot, it will kill the beneficial bacteria in the yogurt).
Sweet potato is an easy-to-digest source of carotenoids, which supply vitamin A.
A regular intake of fermented foods like bio yogurt is good for the gut (where 60 per cent of our immune defences are), and may increase our resistance to viral and bacterial infection.