My delicious little twist on the classic leek and potato soup.

Juicy Ingredients (makes enough for 2-3 people)

  • 2 medium sweet potatoes
  • 1 leeks
  • 2 cloves of garlic
  • 1 vegetable stock cube
  • 1 pint / 500ml water
  • 1 tbsp of coconut oil
  • 1 large pinch of dried oregano
  • Himalayan salt and freshly ground black pepper

How to Make It

  1. Chop the sweet potatoes and leeks
  2. Peel the garlic
  3. Heat a roasting dish and add the coconut oil
  4. Once the oil has heated add the sweet potato, leek and garlic
  5. Roast in a preheated oven (200 degrees C) for 45 minutes
  6. Boil the water in a kettle and add to a jug with the stock cube
  7. Mix the stock
  8. Add salt, pepper and oregano to the stock
  9. Transfer the roasted ingredients and stock to a high speed blender (such as the Optimum 9400)
  10. Blend until smooth
  11. Serve in bowls

 

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