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Wintering Well: Sweet Potato, Leek and Lentil Soup

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

Serves : 4 people


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


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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