I had sweet potatoes. I had carrots. I had a big pot to make soup and a loaf of sourdough begging to be sliced, toasted, buttered and dipped. Soup was born.

Sweet Potato, Carrot, and Leek Soup [Vegan]

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Serves

2 - 3

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Ingredients

  • 1 sweet potato, peeled and cubed
  • 2 carrots, peeled and roughly chopped
  • 1 leek, washed and roughly chopped (green ends removed)
  • 1 onion, peeled and roughly chopped
  • 2 cloves of garlic, peeled and minced
  • 1 tsp mixed dry herbs
  • 1 tsp ground turmeric
  • 1 cube of vegetable stock
  • water
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Preparation

  1. Boil some water in the kettle (enough to fill a saucepan). Wash, peel and prep your vegetables.
  2. Place all the vegetables and garlic in a large saucepan and cover with just enough water. Throw in the vegetable stock cube. Bring to a boil, then reduce the heat to simmer for 10-15 minutes.
  3. Add the herbs and turmeric. Remove from the heat and let cool for a couple of minutes. Puree to a smooth soup in a(n immersion) blender.
  4. Serve hot with a few slices of crusty, rustic bread, and a swirl of cashew or soya cream if you have any on hand.
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Nutritional Information

Total Calories: 288 | Total Carbs: 65 g | Total Fat: 1 g | Total Protein: 6 g | Total Sodium: 1239 g | Total Sugar: 21 g (Per Serving) Calories: 96 | Carbs: 22 g | Fat: 0 g | Protein: 2 g | Sodium: 413 g | Sugar: 7 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.