Leek, Sweet Potato and Rosemary Soup

Low calorie cooking spray
2 leeks finely diced
2 cloves garlic crushed
4 sweet potatoes peel and chopped (approx. 1kg)
1 tsp fresh rosemary finely chopped
1 Litre chicken stock
1 tsp fresh rosemary finely chopped
Freshly ground salt and pepper
A sprinkling of rosemary for garnish

  1. 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.
  2. Sauté the leeks and garlic for 2 to 3 minutes stirring constantly to ensure they do not burn.
  3. Add the chopped potatoes and rosemary and stir around the pan for a minutes or so.
  4. Add the chicken stock and simmer for approximately 20 – 25 minutes until soft.
  5. Puree the soup to a thick consistency either in a food processor or with a stick blender.
  6. Return to the pan and season to taste.
  7. Serve with just a sprinkling of rosemary on top for garnish.

Recipe Notes
This soup is perfect for freezing.

Original Recipes visit: Leek, Sweet Potato and Rosemary Soup @ neilshealthymeals.com

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