Leek, Sweet Potato and Rosemary Soup
The creamy combination of flavours in this leek sweet potato and rosemary soup marinates together perfectly creating a delicious comfort soup. Not only that, it’s really simple and quick to make too!
- Low calorie cooking spray
- 2 leeks finely diced
- 2 cloves garlic crushed
- 4 large sweet potatoes peeled and chopped (approx. 1kg)
- 1 tsp fresh rosemary finely chopped
- 1 L chicken stock
- Freshly ground salt and pepper
- A sprinkling of rosemary for garnish
Spray the bottom of a large saucepan about 5 times with the cooking spray. Turn the heat on high and when the oil begins to bubble turn the heat down to a medium temperature.
Sauté the leeks and garlic for 2 to 3 minutes stirring constantly to ensure they do not burn.
Add the chopped potatoes and rosemary and stir around the pan for a minute or so.
Add the chicken stock and simmer for approximately 20 – 25 minutes until soft.
Puree the soup to a thick consistency either in a food processor or with a stick blender.
Return to the pan and season to taste.
Serve with just a sprinkling of rosemary on top for garnish.
This soup is perfect for freezing.
Calories: 336kcal | Carbohydrates: 66.1g | Protein: 11.1g | Fat: 3.3g | Saturated Fat: 0.9g | Cholesterol: 7.6mg | Sodium: 509.5mg | Fiber: 8.4g | Sugar: 16.2g | Vitamin A: 10050IU | Vitamin C: 17.3mg | Calcium: 110mg | Iron: 3.1mg