Leek and Sweet Potato Soup

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Leek and Sweet Potato Soup

Soup is a yummy food. It is comforting, easy to prepare and filling. It can warm the chill of a cold winters day and fill the kitchen with delicious smells. The fact that soup has specific tableware is evidence that it has a role to play at our kitchen table. Soups are often packed full of nutrient dense ingredients and the combinations deliver great texture and yummy flavours.

Most soups help the body to obtain a variety of nutrients, vitamins and minerals. Studies suggest that consuming soup is linked with lower obesity risks. Researchers studying how people lose weight have found that eating soup can help the body to lose the excess pounds.

Soups could be considered nutrient dense foods because they are typically low in calories but rich in vitamins, minerals and other nutrients. The health benefits of homemade soups are no solid fats, sugar or processed starches. Research also shows that a diet emphasizing nutrient dense food might help people meet their nutritional needs without excessive calories.

So this soup has nothing artificial added and it is very tasty. The smooth creaminess and sweetness of this soup warms the body whilst helping to nourish it too. It can either be made on the slow cooker or the hob and it’s a great meal for the whole family to enjoy.

Serves 4

Equipment

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Leek and Sweet Potato Soup

  • Peeler
  • Sharp Knife
  • Chopping board
  • Slow cooker or large saucepan
  • Plastic brush
  • Stirring spoon
  • Ladle
  • Teaspoon
  • Food processor

Ingredients

  • Leek x 1 large
  • Sweet potato
  • Carrots x 2
  • Celery x 2 sticks plus the leaves if possible
  • Butternut squash x 1 small
  • Vegetable stock x 1 litre
  • Bay leaves x 2
  • Herbs du provence or mixed herbs x 1 tsp
  • Salt and pepper to taste
  • Olive oil for large saucepan
  • Oat milk or brown rice milk to serve

Method for slow cooker

  • Start by peeling the sweet potato, carrots and butternut squash.
  • Then cut into chunks and put them into the slow cooker.
  • Slice the leek and put that in too.
  • Add the vegetable stock, bay leaves, Herbs du provence and the salt and pepper to taste.
  • Put the slow cooker on a low heat for seven hours or a high heat for about three hours thirty minutes.
  • Once the vegetables are soft remove from the slow cooker and put into the food processor.
  • Blend until the mixture is smooth and creamy.
  • Put back into the slow cooker on a low heat for an hour or on a high heat for thirty minutes.
  • Then serve, adding a little oat milk or brown rice milk and enjoy.

Method for the hob

  • Start by peeling and chopping the sweet potato, carrots and butternut squash and set aside.
  • Slice the leeks and set these aside too.
  •  Put the large pan on a medium to high heat.
  • Drizzle and brush the olive oil across the base of the pan.
  • Once the pan is hot add the leek and fry until they start to soften.
  • Then add the rest of the vegetables and stir for a further two minutes, just to heat the vegetable through.
  • Then add the vegetable stock, bay leaves, herbs du provenance and the salt and pepper to taste.
  • Bring to the boil and then leave to simmer for about 4o – 45 minutes or until the vegetables are soft.
  • Remove from the heat and leave to cool.
  • Then add the mixture to the food processor using the ladle.
  • Blend until smooth and creamy.
  • Put back into the large saucepan and leave on a low heat until ready to serve.
  • Then serve adding a little oat milk or brown rice milk and enjoy.
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Leek and Sweet Potato Soup

Leek and Sweet Potato soup is a filling and warming meal to have on a very cold day. It’s very nutritionally dense and if using my vegetable stock recipe it will contain no chemical nasty’s either. The soup is also good because it’s freezable and if made at the weekend can be a very quick mid week meal for the whole family to enjoy. We have our soup with my flatbreads normally but you could just have it with a chunky piece of bread. However you decide to eat it, as always, please enjoy.