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Leek, Sweet Potato and Rosemary Soup

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The production procedure is extremely simple, you simply require to adhere to the methods that we have written on this web page. The following are the stages of just how to cook Leek, Sweet Potato and Rosemary Soup.


Low calorie cooking spray

2 leeks finely diced

2 cloves garlic crushed

4 sweet potatoes peel and chopped (approx. 1kg)

1 tsp fresh rosemary finely chopped

1 Litre chicken stock

1 tsp fresh rosemary finely chopped

Freshly ground salt and pepper

A sprinkling of rosemary for garnish


  1. Spray the bottom of a large saucepan about 5 times with the cooking spray. Turn the heat on high and when the oil begins to bubble turn the heat down to a medium temperature.
  2. Sauté the leeks and garlic for 2 to 3 minutes stirring constantly to ensure they do not burn.
  3. Add the chopped potatoes and rosemary and stir around the pan for a minutes or so.
  4. Add the chicken stock and simmer for approximately 20 – 25 minutes until soft.
  5. Puree the soup to a thick consistency either in a food processor or with a stick blender.
  6. Return to the pan and season to taste.
  7. Serve with just a sprinkling of rosemary on top for garnish.

Recipe Notes

This soup is perfect for freezing.

Original Recipes visit: Leek, Sweet Potato and Rosemary Soup @

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Originally posted 2018-02-15 04:44:38.