Recipe Favourites Soup Sweet potato, pumpkin and leek soup

Sweet potato, pumpkin and leek soup 

Ingredients

1 tbsp olive oil

4 leeks, whites only, washed and chopped

1 onion, finely chopped

1 tsp curry powder

500g sweet potato, peeled and diced

500g pumpkin, peeled and diced

1.5Lt chicken stock

160ml low fat plain yoghurt

Salt & freshly ground pepper, to taste

Method

Heat oil in a *Calphalon One 22cm/7.6Lt Stockpot; saute leek and onion over low heat for approximately 8-10 minutes or until soft but not brown. Add curry powder, sweet potato and pumpkin and continue to heat for 2 minutes.

Add stock and bring to the boil. Reduce heat and simmer for 20 minutes or until sweet potato and pumpkin are soft. Allow soup to cool slightly.

Using a food processor, puree soup until smooth. Return to the stockpot, stir in yoghurt until thoroughly combined, season to taste and gently re-heat but do not boil. Serve immediately.

SERVES 6

*Calphalon One 22cm/7.6Lt Stockpot.  RRP $359.00