Sweet Potato, Leek and Lentil Soup

Stacey Hatfield - Bayleaf Wellbeing Coach - Accredited Integrative Nutrition Health Coach


Serves : 4 people


Ingredients:


1 tsp Extra Virgin Olive Oil

1 Leek, sliced

2 Garlic Cloves, minced

4 cups (1 litre) Bone Broth or Vegetable Stock

½ cup Lentils

400g Sweet Potato, cubed

2 Celery Stalks, chopped

1 Zucchini, diced

1 Bay Leaf

½ tsp Cumin

Salt & Pepper, to taste

1/3 cup Coconut Cream Garnish: Parsley Crushed Peanuts


Method:


1. Heat oil in a large saucepan on a medium heat.


2. Sauté leek & garlic for 2 minutes.


3. Add bone broth, lentils, sweet potato, celery and zucchini spices & seasoning and bring to a boil, then reduce

to a simmer, continue to cook for a further 15 minutes or until sweet potato has softened.


4. Remove bay leaf and use a hand blender to blitz soup to a smooth consistency.


5. Stir through coconut cream and cook for a further two minutes.


6. Serve and garnish.





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