Leek, Sweet Potato and Rosemary Soup

• Gluten free

• Produce

  • 2 cloves Garlic
  • 2 Leeks
  • 2 tsp Rosemary, Fresh
  • 1 sprinkling Rosemary
  • 4 Sweet potatoes

• Canned Goods

  • 1 Litre chicken stock

• Baking & Spices

  • 1 Salt and pepper, freshly ground

• Oils & Vinegars

  • 1 Low calorie cooking spray

Found on neilshealthymeals.com

Description

Directions

• 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.
• Sauté the leeks and garlic for 2 to 3 minutes stirring constantly to ensure they do not burn.
• Add the chopped potatoes and rosemary and stir around the pan for a minutes or so.
• Add the chicken stock and simmer for approximately 20 – 25 minutes until soft.
• Puree the soup to a thick consistency either in a food processor or with a stick blender.
• Return to the pan and season to taste.
• Serve with just a sprinkling of rosemary on top for garnish.

Nutrition