Spinach, Leek & Sweet Potato Soup

SPIN_MAIN_P1210868Serves 4, prep time 15 minutes, cooking time 40 minutes

1 tbsp of olive oil
1 medium chopped onion
2 garlic cloves chopped
3 leeks sliced and rinsed
1 tsp of cumin seeds
1 medium sweet potato
200g of spinach
Ground black pepper

750ml vegetable stock
250 of mascarpone cheese (Keeping some to serve)
1 cup of coriander stalks (Keeping some to serve)
Toasted bread to serve

Peel, then chop the sweet potato into medium chunks. Slice, rinse the leeks then leave to drain. Heat the oil in in a deep pan and sauté the onions with the garlic. Add the leeks, cumin seeds, season and stir. Pour in the stock and bring to the boil. Next, add the sweet potato and spinach. Reduce the heat and simmer for 20 minutes. Check the potato are soft, then stir in the mascarpone cheese. With a hand blender blitz the soup until smooth. Finally, pour in mugs, top with coriander stalks, a drizzle of mascarpone cheese and serve with toasted bread.

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