Leek and Sweet Potato Soup
- 1 tsp olive oil
- 1 clove of garlic, crushed
- ½ tsp thyme leaves
- 1 small leek, sliced thinly
- 1 small sweet potato (200g), chopped coarsely
- 2 cups vegetable stock
- ½ green onion to serve
- Heat oil in a small saucepan: cook garlic, thyme and leek until soft.
- Add potato and stock and bring to the boil. Reduce heat and simmer uncovered for 15 minutes.
- Blend or process mixture until smooth and serve topped with onion.