Healthy, Allergy-Free Recipes

Leek and Sweet Potato Soup

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A warming, sweet version of the classic leek and potato soup.

 

Ingredient list

2 tbsp olive oil
2 large leeks, roughly chopped
1 onion, roughly chopped
1 carrot, roughly chopped
1 clove garlic, roughly chopped
600g sweet potato, peeled and chopped into chunks
1 litres gluten-free vegetable stock or bouillon
salt and freshly ground black pepper

Preparation

Heat the oil in a large saucepan, add the leeks, onion, carrot, garlic and sweet potato.

Fry gently for about 5 minutes until the leek and onion soften.

Add the stock or bouillon, bring to the boil, then cover and simmer for 20-25 minutes, until the vegetables are tender.

Purée the soup in a food processor or with a hand-held blender.

Season to taste and serve.

Recipe details

  •  
  • Cost
  • Vegetarian
    Yes
  • Vegan
    Yes
  • Dairy free
    No
  • Egg free
    Yes
  • Legume free
    Yes
  • Nightshade free
    Yes
  • Gluten free
    Yes
  • Nut free
    Yes
  • Low GI
    Yes
  • Best Bet
    Yes
  • Citrus free
    Yes
  • Paleo
    No
  • Raw
    No
  • Servings
    4
  • Preparation time
    45 minutes
  • Degree of difficulty
    Very easy
  • Read
    514

Notes

Serve with gluten-free bread such as Ener-G, which is also dairy-free and soya-free, or Warburtons or Genius which can all be enjoyed as bread without needing to be toasted!