Sweet Potato Leek Soup

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 sautΓ© 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!

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