Leek and sweet potato soup
A family favourite with a healthy twist. We're sure you'll love it
- 30 minutes plus cooling time
- Serves 4
- 1 of 5 a day
- 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?
Suitable for young cooks
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.
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