- STEP 1
Peel sweet potatoes and carrots. Thoroughly clean leeks, chop into chunks. Chop ends off of celery sticks, slice into chunks. Make sure you use all of the stalk including the leaves!
- STEP 2
Place sweet potatoes, leeks, carrots, celery, water and vegetable stock into a slow cooker and put on high for four hours (or low for 8 hours). If you don’t have a slow cooker, bring to boil in suitable sized saucepan, reduce heat and simmer for 1 hour.
- STEP 3
Wait for soup to cool to room temperature. Puree mixture into a blender. In batches if necessary
- STEP 4
Garnish with coriander, yoghurt and Habanero Tabasco sauce (optional. Serve with crusty wholemeal bread!
