Sweet potato, leek & ginger soup
Spray oil or oil from allowance
2 leeks, sliced1 tbsp grated root ginger
450g/1lb sweet potatoes, peeled and diced
1 x 400g can tomatoes
1 tbsp tomato puree
about 1 1/2pts stock
s&p
Soften the leeks in the oil for about 5 mins, then add the ginger and sweet potatoes and stir around. Tip in the remaining ingredients, bring to the boil, cover and simmer for 15-20 mins until the sweet potato is completely tender.
Blend until smooth, adding more stock if the soup is too thick.
Check the seasoning and serve with a tablespoon of natural yogurt swirled in.
This is a lovely thick, velvety soup that is really filling. If you don't fancy the idea of the ginger, just leave it out.
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