Ingredients

• Ingredients ½ tbsp coconut oil 4 garlic cloves, finely chopped 2 large sweet potatoes, diced into small cubes 2 red peppers, diced into small cubes 3 tsp ground coriander 1/4 tsp ground cinnamon (optional) 1.4L stock (I use vegetable bouillon powder) ½ tbsp tomato puree 1 can (235g) of black-eyed beans Juice from half a lemon 2 large red onions, finely chopped 3 celery sticks, finely chopped into small cubes 1 large carrot, diced into small cubes 2.5 tsp ground turmeric or Vitalising superpowder 3 tsp ground cumin 1 red chilli, finely chopped (de-seeded if required) or 1/4-1/2 tsp dried chilli flakes or powder depending on how hot you like it 1 tbsp soya sauce or tamari 1 can (400g) chopped tomatoes Optional: 3 tbsp protein powder (e.g. pea protein, soya bean protein) 20g fresh coriander, finely chopped. (Reserve some for the garnish). Optional: A sprinkle of ground flaxseed for garnish

Preparation

• Method   In a deep pot, melt the coconut oil. Then add the chopped onions, garlic and celery. Cook for 5 mins until the onion is soft. Add the diced sweet potato, carrot and peppers. Sauté for a further 5 mins. Stir in the spices, chilli or chilli flakes/ powder, stock, soya sauce or tamari, tomato puree, chopped tomatoes and black-eyed beans. Bring to the boil and then allow to simmer on a low heat for 15-20 mins, until the vegetables are tender. Stir in the protein powder, if using. Stir in the lemon juice and ¾ of the chopped fresh coriander. Ladle into bowls and garnish with the remaining chopped coriander and sprinkle of ground flaxseed if desired. Enjoy!   SO MAN www.sobody.co.uk Hello! I am So from SOBODYUK. I am a gym bunny, healthy food blogger & a geeky scientist! These days my lab is the kitchen! I love creating delicious, healthy, wholefood, clean-eating, nutrition-dense recipes to maximise performance & health. My recipes include paleo, low carb, vegan, vegetarian, gluten free.