Hearty sweet potato soup

Name: Hearty sweet potato soup
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: Serves 6
Cuisine: English

Preparation and cooking time
- Prep:10 mins
- Cook:1 hr
- Or 4 hours in slow cooker
Easy
Serves 6

Ingredients

600g sweet potatos
225g carrots
450 leeks
300g celery
8 pints water
Pinch Maldon sea salt
15g fresh coriander
A sprig of fresh tarragon (dry is fine)
1 large garlic clove
Pinch black pepper
750ml Kallo organic vegetable stock
3.75l water
1 tbsp low-fat yoghurt, coriander leaves and a few drops of Habanero Tabasco sauce, to serve

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!