Thick sweet potato and tomato soup


  • 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


  1. Bring a large pan to a high heat, add oil and sautee onions until soft
  2. Add the leek and cook for a further 3-5 minutes or until softened
  3. Add all remaining ingredients to the pot and return to the boil
  4. 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
  5. Using a stick blender, blend until completely smooth
  6. Optional: Serve with a dollop of natural yoghurt and fresh bread