Healthy Leek And Sweet Potato Soup Recipe

A few weeks ago I posted a Healthy Green Pesto Recipe and I really enjoyed putting the recipe together and taking the pictures. So I thought I would post another recipe, this time its my leek and sweet potato soup. This has been one of my absolute favourite lunches over winter and Jasper really loves it too, which makes lunchtimes nice and easy when we eat the same! I find this lunch nice and filling because of the sweet potatoes and the added protein of the lentils and it is really tasty too. You might think that the soup looks too chunky for you because I like a really thick soup but I have included options in the recipes to make it the consistency you like.

The ingredients needed to make 2 portions of this soup are:

• 175g leeks (I like to use baby leeks, mainly because I find them easier to chop!)
• 2 sweet potatoes or approximately 500g (I leave the skins on so I don’t have to peel them and to keep the nutrition in the skin but you can peel them if you prefer)
• 1 tbsp olive oil
• 2 tsp of frozen garlic or 2 cloves of fresh garlic
• 60g red lentils (rinsed)
• 400/450ml of hot water depending on how thick you like your soup (I like mine really thick!)
• 1 tsp mild curry powder
• 1 tsp dried parsley
• 2 tsp ground flax seed (optional – I just add for some extra nutrients)
• 2 tsp nutritional yeast (optional – This gives a slightly cheesier flavour to your soup and adds some extra nutrients but it is quite an unusual ingredient!)

To make this soup you will need to:

1. Chop up the leeks and sweet potatoes (It’s a lot of chopping but it looks pretty when it’s all chopped up!).
2. In a saucepan, fry the oil and the garlic to slightly cook the garlic and then mix in the chopped up leeks and sweet potatoes.
3. Add the water, lentils, curry powder and parsley to pan and give it a good mix.
4. Place the lid on the pan and allow it to simmer for 20-25 minutes.
5. Add the flax seed and the nutritional yeast to the mixture and give it a good stir (these ingredients can soak up a lot of the liquid so if you use these and don’t like a thick soup you may need to add a splash more water)
6. The soup is then ready to serve if you like it chunky or it can be blended if you prefer it smooth.
7. I like to serve this soup with chopped up avocado or pitta bread, yum!

I hope you enjoy this recipe and I would love to know if you have a go at making this soup. I would also love to hear if you have any suggestions for improvements to this recipe and if you would like to see more meal ideas.

Thanks for reading, Jen x