Sweet Potato, Carrot and Leek Soup

sweet potato

 

The Sweet Potato is an extremely healthy food.

Quick, simple and so easy to make;  this delicious soup certainly fits the bill when it comes to healthy eating and can be made a day before it is needed as it will keep 2-3 days in the fridge.

I know it will become a firm favourite for you and your family.

Ingredients for Sweet Potato, Carrot and Leek Soup

  • 3 Large sweet potato’s (I use, 1 purple, 1 orange, 1 white) peeled and diced
  • 8 large carrots, top and tailed and diced
  • 4 Medium leeks, washed and sliced
  • 25g Butter
  • 800ml Stock, chicken only please
  • Ground black pepper
  • Fresh Parsley chopped very fine
  • 4 Rashers of bacon
  • Small tub of plain Greek Yogurta bowl of sweet potato soup

Method

  1. In a very large saucepan saute the leeks and parsley for 5 minutes in the butter. Add the stock bringing it to just before boiling point, then add the sweet potato and carrots and simmer until everything is cooked.
  2. Season the mixture with black pepper, remove from the heat and allow to cool.
  3. Place the cooled soup into a food processor, and liquidise until smooth.
  4. Place in the Fridge until needed.

When needed:

  1. Grill the bacon until crispy, and cut into bite sized pieces.
  2. Add the desired amount into a saucepan and Gently heat or place in glass jug and heat in microwave.
  3. Place the soup into the serving bowls and sprinkle the bacon pieces over the top.
  4. Serve with Fresh, Crusty and warmed through Rye bread.

For more information on the Sweet Potato just go here

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