Ingredients
Ingredients
- Low calorie cooking spray
- 2 leeks, finely diced
- 2 cloves garlic, crushed
- 4 large sweet potatoes, peeled and chopped (approx. 1kg)
- 1 teaspoon fresh rosemary, finely chopped
- 1 L chicken stock
- Freshly ground salt and pepper, to taste
- A sprinkling of rosemary for garnish
Instructions
- Prepare the saucepan: Spray the bottom of a large saucepan about 5 times with low calorie cooking spray. Heat on high until the oil begins to bubble, then reduce heat to medium.
- Sauté leeks and garlic: Add the finely diced leeks and crushed garlic to the pan and sauté for 2 to 3 minutes, stirring constantly to prevent burning and to soften the ingredients.
- Add potatoes and rosemary: Incorporate the chopped sweet potatoes and finely chopped rosemary into the pan, stirring for about a minute to combine flavors.
- Simmer with stock: Pour in the chicken stock and bring to a simmer. Cook for approximately 20 to 25 minutes or until the sweet potatoes are soft and tender.
- Puree the soup: Use a food processor or stick blender to blend the soup until it reaches a thick and creamy consistency.
- Season and serve: Return the pureed soup to the pan, season with freshly ground salt and pepper to taste, and serve hot with a sprinkling of rosemary on top as garnish.
Notes
- This soup is excellent for freezing and can be stored for future meals.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Lunch
- Method: Stovetop
- Cuisine: International
