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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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Ease into the chillier months with this soothing soup that is generous on the veg.
1 In a large soup pot over medium heat, melt spread. Add leek and cook, stirring, until it starts to soften, about 5 minutes. Add potato, sweet potato and carrot and cook, stirring, until everything is coated, about 2 minutes. Add the vegetable stock or stock cube dissolved in hot water. Increase the temperature to high and bring to the boil. Reduce the heat and simmer for 15–20 minutes, or until the vegetables are soft and cooked through.
2 Pour the soup mixture into a large food processor, and blitz until smooth. You may have to do this in batches. Return the soup to the pot and add the milk. Heat to your preferred temperature and season to taste with cracked black pepper.
3 Serve soup ladled among four bowls, topped with a dollop of sour cream, sprinkled with chives and with rolls on the side.
Calories 416 cal
Kilojoules 1739 kJ
Total fat 5.9 g
Saturated fat 2.2 g
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