Recipe: Sweet Potato and Leek Soup
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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)
Method
- 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.
Nutrition Info per serve
- Energy: 1810kJ (432 calories)
- Protein: 16g
- Carbohydrate: 76g (20g sugar)
- Fat: 3g (1g saturated fat)
- Fibre: 18g
- Sodium: 711mg
Find the original recipe and more healthy winter options on the Healthy Eating Hub website.
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