
Ingredients
- Glug of vegetable oil
- 1 large onion
- 1 leek
- 2 carrots
- 1 Tbsp minced garlic
- 1 Tbsp balsamic vinegar
- 2 large sweet potatoes – peeled and roughly chopped
- 1 can of chopped tomatoes
- 1 Tbsp dried mixed herbs
- 500 ml vegetable stock
- Salt and pepper to taste
Method
- Bring a large pan to a high heat, add oil and sautee onions until soft
- Add the leek and cook for a further 3-5 minutes or until softened
- Add all remaining ingredients to the pot and return to the boil
- Simmer for approximately 20 minutes or until the sweet potato is completely soft, stirring occasionally and adding water as necessary to keep all the ingredients covered
- Using a stick blender, blend until completely smooth
- Optional: Serve with a dollop of natural yoghurt and fresh bread