| Healthy, allergy-free recipes |
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Leek and Sweet Potato Soup
Description:
A warming, sweet twist to the classic leek and potato soup.
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Ingredients:
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
1.2 litres gluten-free vegetable stock or bouillon
salt and freshly ground black pepper
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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.
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Notes:
Serve with gluten-free bread such as Ener-G, which is also dairy-free and soya-free, and can be enjoyed as bread without needing to be toasted!
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| Preparation and Cooking Time: |
45 min |
Difficulty: | very simple |
| Portions: | Serves 4 |
Amount: | |
| Vegetarian: | Yes |
Vegan: | Yes |
| Dairy free: | Yes |
Gluten free: | Yes |
| Egg free: | Yes |
Nut free: | Yes |
| Legume free: | Yes |
Low GI: | Yes |
| Yeast free: | Yes |
Best Bet: | Yes |
| Nightshade free: | Yes |
Citrus free: | Yes |
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