Leek, Sweet Potato and Rosemary Soup

Ingredients

• Low calorie cooking spray
• 2 leeks finely diced
• 2 cloves garlic crushed
• 4 sweet potatoes peel and chopped (approx. 1kg)
• 1 tsp fresh rosemary finely chopped
• 1 Litre chicken stock
• 1 tsp fresh rosemary finely chopped
• Freshly ground salt and pepper
• A sprinkling of rosemary for garnish

Instructions

1. Spray the bottom of a large saucepan about 5 times with the cooking spray. Turn the heat on high and when the oil begins to bubble turn the heat down to a medium temperature.
2. Saut� the leeks and garlic for 2 to 3 minutes stirring constantly to ensure they do not burn.
3. Add the chopped potatoes and rosemary and stir around the pan for a minutes or so.
4. Add the chicken stock and simmer for approximately 20 � 25 minutes until soft.
5. Puree the soup to a thick consistency either in a food processor or with a stick blender.
6. Return to the pan and season to taste.
7. Serve with just a sprinkling of rosemary on top for garnish.

Recipe Notes

This soup is perfect for freezing.

Original Recipes  Leek, Sweet Potato and Rosemary Soup @ neilshealthymeals.com

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