Sweet Potato Soup

Sweet Potato Soup

Serves

4

Prep Time

10 mins

Cook Time

40 mins

  • 2 tbs olive oil
  • 1 large leek, halved lengthways, finely chopped
  • 2cm piece fresh ginger, peeled, grated
  • 1kg sweet potato, peeled, coarsely chopped
  • 500g carrots, peeled, chopped
  • 1 tbs thyme leaves
  • 1 litre vegetable stock
  • Greek-style natural yoghurt, to serve* (opt out for vegan)
  • Sourdough, to serve

1

Heat the oil in a large saucepan over medium-low heat. Add the leek and cook, stirring occasionally, for 5 minutes or until soft. Add the ginger and cook, stirring, for 2 minutes. Add the sweet potato, carrot and thyme. Stir to coat in the leek mixture.

2

Increase heat to high. Add the stock. Bring to the boil. Reduce heat to medium-low. Use the lid to partially cover, simmer for 15-20 minutes or until sweet potato is very tender. Set aside to cool slightly. Blend or process until smooth. Taste and season.

3

Return the soup to the saucepan, bring to the simmer. Add boiling water or more stock to adjust the consistency, if required.

4

Ladle the soup among serving bowls. Serve with yoghurt and bread.

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