Sweet potato & red pepper soup

Serves 6

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

1. Put the potato, pepper, onion and garlic in a large saucepan. Add the wine and stock and season with salt and pepper. Bring to the boil. Lower the heat and simmer for 30 mins until the vegetables are soft.

2. With a stick blender, whizz the soup until smooth. Add a dash of tabasco if required and serve with crusty bread.

(The Diabetic Cookbook - Michelle Berriedale-Johnson)