Sweet Potato & Leek Soup
This is a different take on the traditional Leek & Potato Soup recipe, using sweet potato instead of potatoes. It's more healthy and if I may say so, even more tasty!
DIFFICULTY: 1/5
Serves 2
2 Sweet Potatoes
3 medium-sized Leeks
1 Clove of Garlic
2 Sprigs of Fresh Thyme
500ml Vegetable Stock
1 tbsp Groundnut Oil
Black Pepper to season
Takes 5 minutes to prepare and 15-20 minutes cooking on the hob
Peel the sweet potatoes and chop into chunks.
Slice the leeks and finely chop the garlic.
Heat the oil in a large saucepan and add the leeks. Cook for 5 minutes, stirring around until softened.
Add the garlic, thyme (just the herbs and not the sprig) hunks of sweet potato and stir everything together. Season with black pepper.
Add the stock and leave to simmer for 15 minutes or until the sweet potato is soft.
Using a hand blender, pulse the vegetables until you have a smooth soup.
Serve with a little chilli oil on top and a chunk of crusty bread and butter on the side!
