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.
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