Ok, I know it’s nearly August, and not really soup season, but it’s been so un-summery the last few days that it felt ‘right’ to be making soup!
I normally make mycarrot and lentil soup but this week fancied something a bit different. So I had a dig around in the fridge and found some leftover sweet potato and some carrots and we had some leek in the freezer.
So I thought, well, they should all go nicely together!
Here is the recipe I came up with:
What you need:
2 small sweet potatoes
1 medium carrot
1 litre vegetable or chicken stock
What you do:
1) Peel the sweet potatoes and carrot and chop into small chunks.
2) Slice the leek into discs about a centimetre wide.
3) Pop all that into the slow cooker.
4) Add a litre of stock.
5) Give it all a stir then add a good dose of black pepper.
6) Pop the lid on and cook for about 8 hours on low, or 4 hours on high.
7) Once it’s all cooked, blend it up to your preferred consistency.
A few things to note:
- This soup is quite sweet, so you might want to add some more black pepper once it’s cooked to balance out the flavours.
- If you want a thicker soup you can always add some lentils when you’re putting everything in the slow cooker.
- As is the way with soup, this is pretty adaptable, so you can easily change the amount of each ingredient that you put in depending on what you’ve got in the fridge!