Serves 4

Jalapenos Salsa

1 t (5 ml) Olive Oil
1 t (5 ml) Garlic Clove - crushed
4 Large Tomatoes - diced
1/2 Red Pepper – seeded and diced
1 Jalapeno Chilli – seeded and chopped
2 T (30 ml) Balsamic Vinegar

Fry the garlic in the olive oil. Add the remainder of the ingredients and slowly cook till thick. Add the balsamic vinegar when cooled.

Soup
1 Large Butternut – peeled & diced
1 Small Sweet Potato
1 Onion – chopped
1 t (5 ml) Olive Oil
½ t (2,5 ml) Garlic Cloves - crushed
Pinch of Thyme or leaves stripped from a fresh sprig
1 t (5 ml) Ground Coriander
5 C (1,4 l) Vegetable Stock – select a brand very low in fat content
Black Pepper
3 T (45 ml) Fresh Oregano - chopped

1. Fry the onions in the olive oil until golden brown.
2. Add the butternut, sweet potato, stock, thyme, coriander, and pepper.
3. Simmer covered until soft – about 45 minutes.
4. Allow to cool. Add the oregano and liquidize.
5. Divide into 4 portions.
6. Heat the soup and top with the salsa before serving.