#realrecipes
#realrecipes
Leek and sweet potato soup
A family favourite with a healthy twist. We're sure you'll love it
- 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
- Time
- 30 minutes (plus time for cooling)
- SERVES:
- 4
- CALORIES:
- 94
- FAT:
- 3.4g
- SALT:
- 0.3g
- SUGAR:
- 4.2g
- 5 A DAY:
- 1
- 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.
Leeks taste best when eaten during the winter months. They are a source of vitamin C, folate, iron and fibre
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