Leek and sweet potato soup

A family favourite with a healthy twist. We're sure you'll love it
Leek and sweet potato soup recipe
3 ratings
Recipe by: Rachel Clark | Health Promotion Manager

I enjoy cooking simple meals and this tasty soup only uses five ingredients! Using sweet potato adds a creamy texture and plenty of flavour. I often make a batch and freeze portions for quick lunches.

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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
Time
30 minutes (plus time for cooling)
SERVES:
4
CALORIES:
94
FAT:
3.4g
SALT:
0.3g
SUGAR:
4.2g
5 A DAY:
1
Method
  1. Heat the oil in a large pan. Sauté the leeks until lightly brown.
  2. Sprinkle the cumin over the leeks, and then add the stock and sweet potato to the pan.
  3. Cook for 20–25 minutes until the vegetables are very soft.
  4. 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