A delicious tasting soup with lots of healthy vegetables, full of vitamins and the orange sweet potato is a good source of the antioxidant beta-carotene linked to preventing heart disease, cataracts, stroke and numerous cancers. Always look for the yellow variety as they have high levels of Vitamin A and carotenoids which boost the immune system.

Chunky sweet potato and leek soup (Serves 4)

Preparation time : 10 minutes

Cooking time: 30 minutes

  • 1 large leek (approx 350g)
  • 1 medium onion, chopped
  • Extra virgin olive oil
  • 2 medium sweet potatoes approx 450g
  • 900ml vegetable stock
  • 25g medium oatmeal
  • good pinch cayenne pepper
  • small handful flat leaved parsley

1. Trim the ends and root from the leek, and chop finely, put into a colander and rinse under cold water to remove all the grit, allow to drain. Finely chop the onion, these can both be prepared in a food processor if preferred.

2. Peel the sweet potatoes and cut into small chunks.

3. Heat a large pan and fry the leek and onion, place over a medium-low heat and stir for 4-5 minutes.

4. Add the sweet potato, stock and oatmeal. Bring back to the boil then reduce the heat, cover the pan and simmer for 20-25 minutes until the sweet potato is tender. Take a fork and mash some of the potato in the pan, to thicken up the soup

5. Season if needed then just before serving scatter over a generous amount of chopped parsley.