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Cream of Sweet Potato and Leek Soup

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Cream of Sweet Potato and Leek Soup

  • RECIPE MAKES: Serves 4
  • PREP TIME: 10 mins
  • COOK TIME: 30 mins
Method
Step 1

Heat the oil in a large pan over a medium heat. Add the leeks and onion and cook for 5 minutes until soft. Stir in the sweet potato and cook, stirring frequently, for a further 10 minutes.

Step 2

Add vegetable stock, cover and bring to the boil.

Step 3

Reduce heat and simmer for 25 minutes or until the sweet potato is soft and tender.

Step 4

Season with salt and pepper and remove from the heat to cool for 5 minutes.

Step 5

Using a blender or hand blender pulse the mixture until smooth.

Step 6

Heat the ProZero in the microwave or on the hob, then add to the soup and continue to simmer (do not boil).

Serving Suggestion:
Garnish with chopped chives and serve.


Top Tip:
Pour leftovers into a tupperware container for a quick and easy lunch, ideal to take to work or school!

ProZero is a food for special medical purposes and must only be used under strict medical supervision.

Ingredients
  • 2 tbsp. olive oil
  • 600g sweet potato, peeled, cut into small cubes
  • 4 medium leeks, trimmed and sliced
  • 1 onion, peeled and chopped
  • 1 vegetable stock cube with 1.25 ltrs of boiling water
  • 150mls ProZero®
  • Salt and pepper to taste
  • Chopped chives to garnish
Table
Table

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