• 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!

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