Gut healthy prebiotic rich soup – leek, onion and sweet potato soup

By Sue Bedford (MSc Nutritional Therapy)

Ingredients

4 large leeks

1 medium onion, chopped small

2 medium sweet potatoes, peeled and diced

50g butter

850ml vegetable stock

275 ml milk of your choice

salt and freshly milled black pepper

To serve:

2 tablespoons cream or crème fraiche

11/2 tablespoons snipped fresh chives or chopped fresh parsley

Method

Wash a chop up the leeks into small slices. In a large saucepan, gently melt the butter, then add the leeks, onions and potatoes and stir. Season with salt and pepper, then cover and let the vegetables sweat over a very low heat for about 15 minutes.

After that, add the stock and milk, bring to simmering point, cover and let the soup simmer very gently for a further 20 minutes or until the vegetables are soft.

Blend to a purée. Add a swirl of cream or crème fraîche before serving and sprinkle with freshly snipped chives or parsley.Enjoy!