Creamy & Delicious Sweet Potato Leek Soup

I was looking for a leek soup recipe, luckily I found a simple and easy to find ingredients recipe. Instead of potato I decided to use sweet potato for the reason that it is healthier compared to the later. Sweet potato is high in Vitamin A content and it has a lower glycaemic index, meaning they are less likely make your blood sugar spike than the regular potatoes. Want to try this? Let's dive in!

INGREDIENTS:

• 2 tablespoon extra virgin olive oil
• 3 - 4 large organic leek white and light green parts only, roughly chopped 
• 2 - 3 organic garlic cloves minced
• 250g organic sweet potatoes peeled and chopped
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon dried thyme
• 5 - 6 cups organic low sodium chicken broth dissolve 1 cubes to 5 - 6 cups water
• 2 bay leaves
• 1/2 cup sour cream
• toasted brown bread sidings

Prep time:  10 mins    Cooking time:  40 - 50 mins   Serving:  3

INSTRUCTIONS:

1. Heat the extra virgin olive oil in a large stockpot over a medium heat.
2. Add the leeks, stirring occasionally, until the leeks begin to soften (approximately 10 mins). Next, add the garlic, potatoes, thyme, salt and pepper, then cook for 5 minutes.                                                                                               
   
                                                                   
3. Add the chicken broth and bay leaves, and bring to a boil. Reduce the heat to low setting and simmer for 30 - 40  minutes or until the vegetables are tender. 
4. Use a blender or immersion blender to blend until smooth and consistent without any vegetable chunks.                                                                                                  
   
   
   
5. Fold in the sour cream and adjust seasoning to your taste.
6. Served and enjoy!                                                                                                                                             
   
   
   

NUTRITIONAL FACTS:

Servings: 3  |  Calories:  578 per serving  |  Total Fat:  20 g  31%  |  Saturated Fat:  6 g  29%  |  Monounsaturated Fat:  7 g  |  Polyunsaturated Fat:  1 g  |  Cholesterol:  33 g  11%  |  Sodium: 1343 mg  56%  |  Potassium:  212 mg  6%  |  Total Carbohydrate:  84 g  28%  |  Dietary Fiber:  17 g  68%  |  Sugar:  16 g  |  Protein:  17 g  33%  |  Vitamin A:  343%  |  Vitamin C:  51%  |  Calcium:  43%  |  Iron:  126%

* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

TIPS:

• Don't forget to remove the bay leave before blending or pureeing. This is not because they are toxic to humans, but rather because the tough, leathery leaves are difficult to swallow and could even damage your oesophagus or intestines. [1]
• Use organic ingredients if possible, organic produce may have more of certain antioxidants and types of flavonoids, which have antioxidant properties.[2]
• With regards to broth, if you don't have chicken broth another option would be a vegetable broth. Either you made it from scratch or you can buy a pre-packed or cubes, it doesn't really matter. But I would advise to buy an organic ones, just like what I have. 
• If you are buying pre-packed ingredients, please be mindful of the contents. Check the ingredients printed and make sure there are no nasties.

WHERE TO BUY?

• Immersion / hand held blender click }  HERE
• Chopping board click }  HERE  
• Stockpot click }  HERE