The kitchen tables of Autumn aver that they are best bedecked with soup.
This recipe creates a wonderfully smooth and thick soup (made from only good looking vegetables!) which are vitamin-rich: sweet potatoes (known for their immune system boosting qualities), leeks (good for the blood) and carrots (high in vitamin C and potassium) – such supreme goodness!
For 4 people, you will need:
1 large sweet potato
2 large leeks
2 large organic carrots
Between ½ a pint and 1 pint boiling water
1-2 teaspoons of good quality stock (I like the Swiss Organic Vegetable Bouillon)
Prepare the vegetables by peeling and washing the ingredients.
Finely chop the leeks and put them into a large saucepan of boiling water and wait for them to cook until slightly soft.
Meanwhile, chop the carrots into small rounds and put them in a small saucepan of boiling water.
Next, chop the peeled sweet potato roughly into chunks and add them to the carrots.
Add the stock to the leeks and stir.
When the sweet potato is cooked, drain the carrots and potato before adding the vegetables to the leeks.
With a hand held blender (I cannot recommend the Kenwood Triblade Hand Blender enough!) combine all of the delicious vegetables together and add some boiling water – between ½ a pint and 1 pint depending on how thick you like your soup – and stir before returning to the hob to cook for a further 5 minutes.
Serve and season to taste.
Gladden your senses. Ladle lashings of soup into bowls and add a little single cream to swirl if you like.
Carrots are good for the eyes. Carrot – carrot act – cataract – interact – contacts – tract – on-the-right-track – enact – refract – refectory – factory – perfunctory – perfection.