Roasted Leek and Sweet Potato Soup

My delicious little twist on the classic leek and potato soup.

Juicy Ingredients (makes enough for 2-3 people)

• 2 medium sweet potatoes
• 1 leeks
• 2 cloves of garlic
• 1 vegetable stock cube
• 1 pint / 500ml water
• 1 tbsp of coconut oil
• 1 large pinch of dried oregano
• Himalayan salt and freshly ground black pepper

How to Make It

1. Chop the sweet potatoes and leeks
2. Peel the garlic
3. Heat a roasting dish and add the coconut oil
4. Once the oil has heated add the sweet potato, leek and garlic
5. Roast in a preheated oven (200 degrees C) for 45 minutes
6. Boil the water in a kettle and add to a jug with the stock cube
7. Mix the stock
8. Add salt, pepper and oregano to the stock
9. Transfer the roasted ingredients and stock to a high speed blender (such as the Optimum 9400)
10. Blend until smooth
11. Serve in bowls

Tags: Natural Juice Junkie, Recipes