4 Tbsp olive oil
1 onion, peeled and roughly chopped
2 garlic cloves, roughly chopped
2 leeks, roughly sliced
1 cup chopped celery
½ cup finely chopped scallions/green onion (mostly the white part with a little bit of the green part)
1 large sweet potato, cut into chunks
Salt and pepper
5 cups vegetable stock
1
Add the oil to a large saucepan or stock pot over a medium heat
2
Add the onion, garlic, leeks, celery and scallions and stir as the veggies soften for a few minutes
3
Add the sweet potato, salt, pepper and stock, cover the pot and simmer for about 30 minutes
4
Use an immersion blender to blend the soup until totally smooth
5
Serve with a sprinkle of chopped scallions
5 servings * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.Nutrition FactsServing size
Ingredients
4 Tbsp olive oil
1 onion, peeled and roughly chopped
2 garlic cloves, roughly chopped
2 leeks, roughly sliced
1 cup chopped celery
½ cup finely chopped scallions/green onion (mostly the white part with a little bit of the green part)
1 large sweet potato, cut into chunks
Salt and pepper
5 cups vegetable stock