Recipe: Sweet Potato and Leek Soup

When it’s this chilly out, there’s just nothing better than a hearty soup.

Well, perhaps a hearty soup that’s also good for you.

Ingredients (serves 4-6)

2 large sweet potatoes, peeled and roughly chopped into chunks
1 large leek, cut off roots, thinly slice white part of leek, discard the green part
3 garlic cloves, crushed
1-2 parsnips, roughly chopped
2 cups liquid chicken stock
400g cannellini beans, tinned, rinsed and drained
½ cup fresh parsley, to serve
8 slices x rye sourdough bread, toasted (2 slices each serve)

Heat the extra-virgin olive oil in a large saucepan. Sauté the garlic and leek over medium heat until leek is visibly soft and fragrant.
Add the sweet potato and parsnip and stir for 1-2 minutes to heat through.
Add the chicken stock liquid and 4 cups of water. Cover the pot with a lid and boil for about 25-30 minutes, over low heat or until the potatoes and parsnips are soft.
Drain and rinse cannellini beans, add to the pot for the last 5 minutes of cooking to warm them through.
Pour the mix into a blender. Blend until smooth.
Serve with a sprinkle of parsley and toasted rye sourdough bread.

Find the original recipe and more healthy winter options on the Healthy Eating Hub website.