From raw vegetables to a seaweed, leek & sweet potato soup in just 15 minutes! A great money saver too! Make this ahead of time, heat up and pop into a flask ready for lunch.
Sweet potato is such a great vegetable to make soups with. Once it’s boiled up and blended with lots of garden herbs, it leaves you with a really creamy like texture, which you’ll love to dunk crusty bread into!
Not only does their natural sweetness help to balance the flavours in your meal, but sweet pots also help to minimise those sugary dessert cravings you get after dinner. The sweeter the vegetables in your dinner, the less likely you’ll be rummaging around in your fridge after.
SALTY SEAWEED FROM THE SEA SHORE
And seaweed, I had to give this a mention. Pembrokeshire Beach Food Company are an amazing company where you can buy local seaweeds in glass bottles, ready to shake onto your meals. I bought a pack with 5 different local seaweeds and tend to use these as alternatives to salt.
TIP: There high iodine content supports the menstrual phase of your cycle!
This is definitely one of my favourite recipes. This seaweed, leek & sweet potato soup is totally delicious and super simple to make!
Fancy a dessert to go with it? Check out this Rhubarb, Apple and Cinnamon Crumble!
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Heat the olive oil in a large saucepan set over medium heat. Add the leek and garlic and cook until slightly softened for about 2 minutes.⠀
Add the remaining ingredients, cover and cook on a simmer for 10 minutes.
Ladle the soup into a high-speed blender and blend until smooth and creamy.
Top with finely chopped leeks and fresh thyme. Slurp up!
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Ingredients
Directions
Heat the olive oil in a large saucepan set over medium heat. Add the leek and garlic and cook until slightly softened for about 2 minutes.⠀
Add the remaining ingredients, cover and cook on a simmer for 10 minutes.
Ladle the soup into a high-speed blender and blend until smooth and creamy.
Top with finely chopped leeks and fresh thyme. Slurp up!
What’s your favourite soup? Comment below!
Laura x
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