This smooth soup is delicious, filling, and full of vitamins, fiber and minerals. It freezes well, so you may make several batches and keep the extra portions for nights that you want a no-brainer dinner. Enjoy with toasted sprouted wheat bread to incorporate filling whole grains into your day. It’s a lovely, warm meal for cold days.
1 onion, chopped
3 large leeks, chopped
2 sweet potatoes, chopped into small cunks
1 pint chicken or vegetable stock
Sautee the onion and leeks in olive oil for five minutes. Add the sweet potatoes and stock. Bring to a boil and simmer for about 15 minutes, until the potatoes are tender. Use an immersion blender to blend the ingredients into a smooth consistency. If using a regular blender, blend one cup at a time. Add two tablespoons of cream, if desired.