Sweet Potato, Lentil & Leek Soup

 
Sweet Potato, Lentil & Leek Soup

There’s nothing quite like a nourishing soup in the cooler months. This one packs in veggies without even realising it. It also pairs deliciously with some crushed peanuts sprinkled on top!

Servings: 4

Ingredients

1 tsp Extra Virgin Olive Oil
1 Leek, sliced
2 Garlic Cloves, minced
4 cups (1 litre) Bone Broth or Vegetable Stock 
½ cup Lentils 
400g Sweet Potato, cubed
2 Celery Stalks, chopped
1 Zucchini, diced
1 Bay Leaf
½ tsp Cumin 
Salt & Pepper, to taste
1/3 cup Coconut Cream 

Garnish:
Parsley
Crushed Peanuts

Sweet Potato, Lentil & Leek Soup


Method

1.     Heat oil in a large saucepan on medium heat. 

2.     Sauté leek & garlic for 2 minutes. 

3.     Add bone broth, lentils, sweet potato, celery and zucchini spices & seasoning and bring to a boil, then reduce to a simmer, continue to cook for a further 15 minutes or until sweet potato has softened.

4.     Remove bay leaf and use a hand blender to blitz soup to a smooth consistency. 

5.     Stir through coconut cream and cook for a further two minutes. 

6.     Serve and garnish. 

 
Previous
Previous

Quinoa Chicken Soup

Next
Next

Granola & Fig Cookies