“Can’t beat a classic” in this case no you definitely can’t (even though I must confess in the last year and 8 months I’ve only seen a handful of retailers and restaurants who actually serve Leek and potato soup). This is the soup when it is coming to the end of the month and your bank account is gathering cobwebs. This low cost, high nutritious soup you certainly won’t go hungry on those skint and bleak winter evenings.
For this recipe I changed the classic white potato to for the nutrient rich sweet potato. This is because sweet potato is less carbohydrate rich than standard white potato and it actually counts as one of your 5 a day, smiles all round.
- 3 Large Sweet Potatoes, Cut into cubes
- 1 Large Leeks, sliced in chunks
- 1 table spoon of rapeseed oil
- 1 Red Onion
- 3 Garlic Cloves
- 1 Vegetable stock
- 1L of water
- ½ Tsp of Black Pepper
- 2 Celery Stalk
- 1 Tsp of Dill (fresh of dry)
Sweat the onions, garlic, celery and leeks in a large pan with rapeseed oil, approx 1 minute
Boil the kettle and mix the stock cube with 1 litre of boiled water and mix. Add the vegetable stock, reduce the heat to simmering
Add the sweet potato, black pepper and dill. Mix and cook for 2 minutes, constantly stiring
Cook for 20 minutes until the sweet potato is soft
Let it cool down slightly and blend. Or serve hot as a chunky soup.
Serve hot, advice to serve with wholemeal bread, quinoa or Red lentils (for added protein!)
Nutritional info: (guidance only)
- Low calorie
- Low in fat and saturated fats
- Low in salt
- High in fibre