The taste bud-tingling combination of sweet potato, leek and ginger come together in one warming bowl. Smooth, comforting, wholesome and delicious, this soup is great to eat on a cold night, or to freeze for a nutrient-dense grab- and-go working lunch. It’s packed with antioxidants, while the sweet potato and ginger also provide anti-inflammatory benefits. Keep your inflammation and oxidative stress down with this nourishing bowl of soup!
MAKES 8 | TAKES 50 MINUTES
INGREDIENTS
- » 4 tablespoons coconut oil
- » 1 red onion, chopped
- » 6 leeks
- » 1⁄4 cup ginger, sliced
- » 1 teaspoon sea salt
- » 1 teaspoon black pepper
- » 4 sweet potatoes
- » 4 carrots, sliced into coins
- » 6 celery sticks, sliced
- » 8 cups of water
DIRECTIONS
Place the oil in a large pot over medium heat.
Add onion, leek, ginger, salt and pepper and cook for 5 minutes until onion is translucent.
Add the carrot, celery and sweet potato and then stir to combine all ingredients.
Pour water over ingredients, cover and bring to a boil.
Once boiling, turn down the heat and let simmer for 30 minutes.
Once the vegetables are tender, transfer to a vented high-speed blender or food processor and blend until soup is pureed. You may have to do this in batches depending on the size of your appliance. Use the pulse feature on your appliance if you would like a chunkier soup. Once blended, pour into another pot and stir before serving. Enjoy!
Nutritional value per serving (500 ml): Calories 123; Fat 5g; Carbs 19g; Protein 2g; Fibre 3g
