How to cook Sweet Potato and Leek Soup (v)
Sweet Potato and Leek Soup
Sweet Potato and Leek Soup is an easy-to-cook highly nutritious soup that will boost your immunity and keep you feeling fuller for longer.
Serves 2
Per serving: 244 Calories, 1% fat
Prep time 10 mins
Cook Time 25 – 40 mins
Ingredients
300g sweet potato, peeled and diced
2 large leeks, chopped
2 garlic cloves, crushed
750ml – 1 litre vegetable stock (add a Vegetable Stock Pot if possible)
200ml semi-skimmed milk
fresh chives, to garnish (optional)
Method using a Soup Maker
- In a non-stick saucepan or frying pan sprayed with rapeseed oil, dry-fry the leeks and crushed garlic for 1-2 minutes until soft then place in the soup-maker.
- Add the chopped sweet potato and 750ml of the stock and cook on high for 25 minutes, seasoning well with freshly ground black pepper.
- Liquidise for 30 seconds, allow to rest before pulsing again for 60 seconds to ensure it is smooth. If too thick, add more stock.
- Just before serving, add the milk and bring back up to near boiling, if necessary. Sprinkle with chives and serve in warm bowls.
Method Using a Pan
- In a non-stick saucepan or frying pan sprayed with rapeseed oil, dry-fry the leeks and crushed garlic for 1-2 minutes until soft.
- Add the sweet potato and the stock and bring to a gentle simmer and season well. Cook until the potato is soft.
- Allow to cool slightly then place in a liquidiser and whizz until smooth, adding more stock if the soup is too thick.
- Just before serving, add the milk and bring back up to near boiling, if necessary. Sprinkle with chives and serve in warm bowls.