Three ingredients. Does anyone else remember those recipe books? Well I believe I have here the most simple, TASTY and warming meal that takes nearly no effort to make. You can switch out the base ingredients, use pumpkin instead of sweet potato, onion instead of leek, chicken stock instead of vegetable. But the magic is in the simplicity.
Top with whatever you have on hand - in this case, spring onion from the garden and some dried chilli flakes.
Enjoy, beautiful!
2 leeks - sliced
1 medium sweet potato - peeled and diced
1 litre vegetable stock
Start by cooking the leeks in some oil or a tablespoon of organic butter over a medium high heat, stirring continuously.
After the leeks have softened and browned slightly in the pot, add the diced sweet potato and coat with the leek mixture.
Add the vegetable stock and bring to the boil.
Lower the heat to a simmer and cook for 20 minutes, partially covered.
Use a stick blender and blend the soup until smooth, or pour into a blender and blitz.
Top with your favourite garnishes (or whatever is at hand in the fridge!).