Caramelised Onion and Sweet Potato Hot Pot

With caramelised onion and sweet potato hot pot for baby

Like many others at this time of the year, one of my solemn pledges to the gods of New Year’s resolutions is to feed the brood more plant food! So here we have it, my first veggie meal of 2022, it’s filling, warming on those cold January days and an all-around success with the hubster and the kids. Let’s be honest, if it passes the meat-eater man test, then it’s got to be good!

Prep Time: 15 Mins | Cook Time 35 Minutes

Serves 4-6

Ingredients

· 370g White potato peeled and chopped

into approx.. 2cm chunks

· 250g Sweet potato peeled and chopped

into approx. 2cm chunks

· Rapeseed oil

· 1 tsp Cumin

· 1 tsp Coriander

· 1 tsp Curry powder

· 1 Red onion peeled and chopped into segments

· 380g Carrots peeled and chopped into 1-2cm sized chunks

· 4 Sticks of celery topped and tailed, washed and cut into chunks

· A handful of parsley washed and chopped roughly

· 400g Tin of red kidney beans drained

Method

1. Set a large pan of water to boil, then place all of the potatoes into the boiling water and cook until just cooked through, remove, drain and set aside.

2. Whilst these cook, add a drop of oil into a frying pan on medium heat, add the spices and blend with the oil until you get a fragrant aroma. Add the onions, combine well and fry them off until they begin to caramelise a little. This usually takes just a few minutes.

3. While the onions cook, bring 1.5 litres of water to boil in a large saucepan. Once boiling, add the carrots, celery, parsley and caramelised onions once caramelised. Boil for 5-10 minutes until all of the vegetables are cooked through.

4. Spoon the soup into the blender jug and blend on high for a few seconds until a creamy texture is formed. If you only have a small jug, you’ll have to do this in batches as I did. Once blended, return to the pan, add the cooked potatoes and the kidney beans, and reheat over medium heat. Once the beans are nice and hot, remove the soup from the heat and serve to children and adults alike, allowing it to cool a little for the children before serving.

5. For the baby's portion, spoon 2 tbsp of the soup along with the beans, potatoes and 25ml sterilised water into the blender jug and blend for a few seconds until a smooth paste is formed. If this is too thick for your baby, add another 25ml of sterilised water and re-blend. Allow to cool and serve to the baby.

NUTRITIONAL NOTES

By Judith Calvin from www.healthisgoodfood.com

Yum, a great all-rounder nutritionally. It’s got it all, carbohydrates from the potatoes for energy, protein and iron from the beans, vitamin A from the sweet potatoes and carrots, and fibre from the beans and celery. See more nutritional info on vitamin A from 'Shakshuka My Way' recipe ( https://www.onefamilyonerecipe.com/post/shakshuka-my-way )

There are 2 types of iron: non-haem and haem iron. Haem iron comes from animal sources and is easily absorbed by the body. Non-haem iron comes from plant sources, which requires some vitamin C present to help increase absorption. The white potatoes in this dish provide vitamin C for the plant iron in kidney beans.

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