Leek & Sweet Potato Soup (& Others)

Ingredients

• 5 organic leeks
• 4 organic carrots
• 1 organic veg and 1 organic chicken stock cube (or 2 veg for vegetarian option)
• Himalayan Salt and organic black pepper
• Organic Sweet potato
• 1 clove organic garlic
• 3oz organic butter (pref from grass-fed cows)

Method

1. Prepare veg:
   • slice the leeks
   • crush and chop garlic
   • peel and cube the sweet potato (1cm cubes)
   • using a peeler, peel thin slices of the carrot, until you get to the watery stalk in the middle (only use the fleshy slices or your soup will get watery)
2. Fry leeks, garlic and sweet potato in butter and wait till leeks soften
3. Add enough boiling water to cover and add stock cubes
4. Boil until sweet potato is soft
5. Add carrots for last five minutes
6. Add a sprinkle of salt and pepper
7. Blend and enjoy!

For other soups:

Using a soup base, you can create all sorts of nutritious soups in a similar method.

Soup base:

• 4 carrots
• 1-2 sweet potatoes
• 1 onion or leek
• 1 clove garlic
• 3oz butter
• 1 veg and 1 chicken stock cube

Prepare as above, then some examples:

• add mushrooms for mushroom soup (maybe a touch more garlic too, and stir some cream in after cooking)
• add broccoli, cauli, peas, for veg soup
• add butternut squash (same time as sweet potatoes and cook until soft) for carrot & butternut
• add butter beans for carrot and butterbean soup
• add peas and mint for pea and mint
• etc – use your imagination!

TIPS:

1. For a tomatoey base, replace half or more of the boiling water with passatta!
2. For anti-inflammatory properties, add a spoon of organic turmeric!
3. Experiment with different spices and herbs, choosing those that may be relevant to any conditions.
4. Remove some of the softened veg before blending and add them back in afterwards if you want some more texture!