Purple Sweet Potato & Leek Soup
Ingredients
- 400gms purple sweet potato
- 250gms baby leeks
- 2 tablespoons olive oil
- 5-6 cloves garlic
- 1 pint vegetable stock
- 2-3 sprigs fresh thyme and a handful of fresh parsley (or use 1 teaspoon dried mixed herbs)
- Salt, pepper & chilli to taste
Preparation
You can definitely whizz this up in under 30 minutes
First thinly slice one of the small sweet potatoes and lay on baking tray with the garlic cloves still in their skins. Spray with olive oil and sprinkle on a little salt. Roast in the oven at 180' for about 20 minutes until the sweet potato is crisp & the garlic soft. Be careful not to burn it. That’s your ‘crouton’ topping made
Whilst that is baking, sauté the leeks in a little olive oil. When soft, add the chopped purple sweet potato and cover with 1 pint of vegetable stock. Simmer for about 15 minutes and then add the herbs and a few of the roasted garlic cloves (peeled) & blitz with your blender. Sprinkle on the purple crisps & serve with some crusty bread. Enjoy