I've got an awful lot to thank my Mum for so when Waitrose asked if I would like to take part in their #ThanksMum campaign for Mothers Day I said yes without hesitation. In the run up to Mothers Day, Waitrose are asking their social communities to share the dish that their Mum cooks best and why it holds such special memories. Throughout the campaign, which runs from the 24th February to the 6th March 2016, Waitrose will be surprising participants with a number of gifts to make Mothers Day that extra bit special. Gifts include beautiful bouquets, delicious gift hampers and the grand prize of a day trip to Waitrose Cookery School in London, with their Mum. For information on how to enter have a look at their dedicated #ThanksMum page on their website.
My Mum has taught me so much over the years, much of which I'm only beginning to appreciate now that I've got a family of my own. Snapping up supermarket reductions, especially from Waitrose, is one that I've definitely taken on board! She follows the reductions lady around the store like a true professional and knows exactly the best times to go to catch a bargain. Mum is a retired Home Economics teacher (she taught in our local secondary school for her whole career having arrived in Cornwall as a 21 year old graduate from the Midlands), so food has always been a big part of her life. She bakes amazing cakes and traybakes - her Mars Bar slices are to die for, cooks homely comfort food for her family, makes a mean treacle tart (my husband loves her treacle tart) but the one thing that really stands her apart from other home cooks is her zero waste policy. Nothing, ABSOLUTELY NOTHING is wasted. She finds ways to make the most unlikely ingredient combinations work, and usually pretty successfully....although I'm still not keen with sliced banana on my curry. Every week the limp fridge bottom veg are used in casseroles, curries and particularly soup. Her freezer is full of soup. If she has a few ingredients she's not sure what to do with, she makes soup. Soup is definitely her signature dish and it reminds me of her, in her cosy kitchen, standing by the stove in her pinny. So I just want to say #ThanksMum for instilling these frugal values in me.
This particular soup was born out of a need to use up some sorry looking sweet potatoes and red peppers, but the end result was anything but sorry looking. The soup turned out silky and smooth with a gentle warmness from the garlic and chilli. It made a lovely weekend lunch with some cheese on toast.
SWEET POTATO AND RED PEPPER SOUP
A silky smooth sweet potato and red pepper soup
- 3 Sweet Potatoes, peeled and cubed
- 2 Red Peppers, chopped
- 1 Red Onion, chopped
- 2 Garlic Cloves, chopped
- 1 TBSP Fresh Thyme Leaves
- 1 TBSP Chilli Sauce
- 600ml Vegetable Stock
Step 1: Fry sweet potatoes, peppers, onion, thyme and garlic in a large pan for 10 minutes.Step 2: Add the vegetable stock and the chilli sauce and simmer for 30 minutes on the hob, until the sweet potatoes are cooked through.Step 3: Blend with a stick blender until smooth and serve with cheese on toast.
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