Sweet potato leek soup (with extra sweet potatoes from yesterday’s shopping.)
makes 4 to 6 servings
3 sweet potatoes (peeled and chopped)
2 leeks (cleaned and sliced)
1 big onion (rough chop)
1 carrot (rough chop)
1 clove of garlic (rough chop)
2 cups vegetable stock
1 cup water
Sunflower oil
Olive oil
S and P
Roughly chop all of the vegetables. Be prepared to salt the soup as each vegetable goes in.
First, add onions to the soup pot with sunflower oil and sauté until just soft. Add the garlic, cook until fragrant on low heat, then add the leeks and carrots. Add the sweet potatoes and cover with stock and water. Bring to a boil, reduce to a simmer and cook until all vegetables are soft. Puree with an immersion blender. Taste and adjust salt and pepper.
Serve with a swirl of olive oil and freshly ground pepper. Enjoy!