SERVES 4
PER SERVING
136 CALORIES
1.3G FAT
PREPARATION TIME 10 MINUTES
COOKING TIME 30 MINUTES
2 medium-sized leeks, chopped
2 garlic cloves, crushed
1 tablespoon chopped fresh thyme
2 sweet potatoes, peeled and chopped
1.2 litres vegetable stock
2 bay leaves
1 tablespoon tomato purée
salt and freshly ground black pepper
fresh parsley to garnish
1 Heat a heavy-based, non-stick pan, and dry-fry the leeks until soft. Add the garlic and continue cooking for 1–2 minutes. Add the thyme and sweet potatoes, then pour in the stock.
2 Add the bay leaves and tomato purée, and simmer gently until the potatoes are cooked.
3 Remove the bay leaves and discard. Pour the soup into a liquidiser or blender and liquidise until smooth.
4 Return the soup to the pan and reheat. Adjust the consistency with a little extra stock. Season to taste and serve hot or cold garnished with fresh parsley.
TIP You can add a blob of virtually fat-free fromage frais on top or sprinkle with a little grated fresh nutmeg
