Leek and sweet potato soup

Leek and sweet potato soup

By
From
Coconut Oil: Nature’s Perfect Ingredient
Serves
4-6

This is my twist on a good old classic soup, with cannellini beans added for goodness and creaminess. It also freezes well, so this deliciously warming soup is ideal for making in bulk.

Ingredients

Quantity Ingredient
15g lucy bee coconut oil
350g leeks, rinsed and sliced
2 garlic cloves, chopped
500g sweet potatoes, peeled and chopped
1 teaspoon dried rosemary
1 litre hot vegetable stock
1 x 400g tin cannellini beans, well rinsed
handful chopped chives
himalayan salt
ground black pepper

Method

  1. Heat the coconut oil in a heavy-based saucepan, add the leeks and garlic, cover and sweat for 5 minutes.
  2. Add the sweet potatoes, rosemary and stock, then season well with salt and pepper. Bring to the boil, cover and simmer for 15 minutes, or until the potatoes have softened.
  3. Add the beans and heat everything together for a few minutes, then pour into a blender and blitz until smooth. Stir in the chopped chives before spooning into bowls to serve.
Tags:
coconut oil
healthy
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