Cooktop Cove: How to make leek and sweet potato rosemary soup
By Kate Elliott
Do you love potato leek soup? Do you sometimes wish it could be a little healthier? If so, turn to this recipe that calls for sweet potatoes. It's incredibly tasty and filled with goodness, and you won't feel as though you've totally destroyed your caloric intake for the day.
It's a fact that sweet potatoes are lower in calories, have much more fiber than regular potatoes and are chock-full of Vitamin C -- something you won't find in regular white potatoes. And when they're in soup form, kids won't mind them nearly as much. Grab the ingredients and get ready to enjoy this healthy soup in about half an hour.
Leek and Sweet Potato Rosemary Soup
4
10 minutes
35 minutes
45 minutes
2 tablespoons olive oil
2 leeks, finely diced, rinsed and drained
2 cloves garlic, minced
3 large sweet potatoes, peeled and cut in a small dice
1 tablespoon fresh rosemary, finely chopped
6 cups vegetable stock
Salt, to taste
Ground black pepper, to taste
Rosemary sprigs
Heat oil in a large stock pot or Dutch oven over medium heat. When hot, add the leeks and garlic and stir to coat everything in oil. Cook for about 5 minutes, until the leeks just begin to soften.
Add the sweet potatoes and chopped rosemary. Stir and cook for another minute or so.
Add the vegetable stock, turn the heat to high and bring the soup to a boil. Lower heat to medium and simmer for 25-30 minutes, just until the sweet potatoes are very tender.
Using an immersion blender or food processor, blend the soup until it's very smooth. If you prefer, place it in a stand blender but only fill it halfway. Blend the soup in batches because it will expand.
Return the soup to the pot, if necessary, and warm through. Season with salt and pepper, and ladle into bowls.
Garnish with small sprigs of fresh rosemary.
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