Sweet Potato and Leek Soup

4 from 6 votes
Recipe Serves 4 people
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Main Course, Soup
Cuisine Gluten Free, Vegan, Vegetarian

Equipment

  • Blender

Ingredients
  

  • 1 potato, sweet peeled and roughly chopped into chunks
  • 1 leek cut off roots, thinly slice white part of leek
  • 3 clove garlic crushed
  • 1-2 parsnips roughly chopped
  • 2 cup stock, vegetable
  • 400 g beans, cannellini, canned rinsed and drained
  • ¼ bunch parsley, flat leaf, fresh to serve
  • 8 slices bread, rye, sourdough toasted, GF if required

Instructions
 

  • 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.
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