Sweet Potato Soup with Garlic Oil

A small bowl of this soup works well as a light starter. The garlic oil adds depth to this simple-tasting dish.

1 sweet potato (peeled and diced)

1 celery stick (finely chopped)

1 small onion (finely chopped)

1 dried chili (crushed)

2 cloves of garlic (roughly chopped)

butter

olive oil

vegetable stock

salt and pepper

Flat leaf parsley (to garnish)

- Melt the butter in a saucepan and add the onion and celery. Cover and cook on a low heat until both are soft and transluscent.

- Add the sweet potato and cover with stock, bring to the boil, cover and simmer on a low heat until the sweet potato is tender.

- Season to taste and blend the soup until smooth

- Heat the olive oil in a frying pan, add the garlic and fry on a medium heat until it is lightly browned.

- Place the soup into serving bowls, spoon over the garlic oil, garnish with parsley and serve immediately.

Raw Chocolate

This is a healthier and tastier version of the delicacy. All the ingredients I use are raw and organic.

75 g cacao butter

(1 tblsp coconut oil)

1-2 tblsp honey

3-4 tblsp cacao powder

1 tblsp carob powder

a pinch of good quality salt

Extras: for example nuts, dried berries, cacao nibs, chilli... (This time I used cacao nibs, walnuts and goji berries)

- Grate the cacao butter (and the coconut oil) and melt it in a bowl sitting in hot water.

- Add the honey and powders and mix until smooth.

- Spoon the chocolate mix into moulds with berries, nuts etc. Freeze for about half an hour, or refrigerate for couple of hours.