Preparation time is 15minutes
Cook time is 40minutes
Total time is 55minutes
Serve is for 10 people
Difficulty level: 3 out of 4
13 Ingredients
Number of servings
10
- 500grams carrots, peeled, coarsely chopped
- 1 cm piece fresh ginger, peeled, grated
- 1 large leek, halved lengthways, finely chopped
- 1kilograms sweet potato, peeled, coarsely chopped
- 1L vegetable stock
- pepper, freshly cracked (to taste)
- 1 kale leaf, washed and chopped
- 125milliliter coconut milk
- 2tablespoons olive oil
- 1tablespoons thyme leaves
- 2 garlic cloves, grated
- 1 loaf crusty bread (to serve)
- 1 pinch sea salt ground (to taste)
Nutrition per serving
1230kJ / 293Cal
1230 Kilojoules or 293 Calories
14% of daily energy intake*
Protein
8.9grams
Fat
6.8grams
Carbs
46.4grams
Sugars
13.7grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Heat oil in a large saucepan over medium-low heat. Add the leek and cook, stirring occasionally for 5 minutes or until soft. Add the ginger and garlic. Cook, stirring for 2 minutes. Add the sweet potato, carrot and thyme. Stir to coat in the leek mixture.
Step 2 of 5
Increase heat to high. Add the stock. Bring to the boil. Reduce heat to medium-low.
Step 3 of 5
Simmer for 15-20 minutes or until sweet potato is very tender. Set aside to cool slightly. Add the kale and coconut milk to the soup and then blend or process until smooth.
Step 4 of 5
Bring to the simmer. Season the soup and ladle into bowls. Serve with bread and enjoy.
Step 5 of 5
Enjoy!
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