Leek and sweet potato soup

A family favourite with a healthy twist. We're sure you'll love it

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30 minutes plus cooling time
Serves 4
1 of 5 a day

Nutrition: Per serving

Kcal94
Fat3.4g
Salt0.3g
Sugar4.2g

Recipe by: Rachel Clark | World Cancer Research Fund

This tasty soup uses only 5 ingredients! Sweet potato adds a creamy texture and plenty of flavour. Why not make a batch and freeze portions for quick lunches?

Ingredients

1 tablespoon olive oil
2 leeks, chopped
1 teaspoon ground cumin
1 litre reduced-salt vegetable stock
1 sweet potato (approx 200g), peeled and cubed

Method

Heat the oil in a large pan. Sauté the leeks until lightly brown.
Sprinkle the cumin over the leeks, and then add the stock and sweet potato to the pan.
Cook for 20–25 minutes until the vegetables are very soft.
Allow to cool slightly before blending in a food processor (be careful as the soup stays hot for a long time). Then heat until piping hot and serve on its own or with wholemeal bread.