Roasted Sweet Potato & Leek Soup

Monday, December 17, 2012

From our skinny table to yours...
There is nothing like a warm bowl of soup on a cold winter evening and this one has all the flavor to keep you nice and satisfied.  This soup has a nice and creamy texture from the sweet potatoes (which satisfies the hubs) but lacks the calories that a typical creamy soup would carry!  As we have said we like to go meatless once per week, and we feel this soup has the heartiness to live this through, so here is our take on 'meatless monday'!  Not only is this filling and delicious, but also simple as well!  Simply roast up sweet potatoes, leeks, garlic and ginger until softened, and puree until it becomes a nice creamy texture.  Add in chicken stock and skim milk to lighten this up and you will wind up with a flavorful, yet light soup perfect for a chilly night!  It doesn't get any easier and tastier than this!  Pair this soup with a few whole grain crackers or a slice of whole wheat bread and you have yourself the perfect meal!  We hope you enjoy this one as much as we do :)

Roasted Sweet Potato & Leek Soup
Olive oil
4 medium sweet potatoes
2 leeks
4 cloves garlic
2 tbs fresh grated ginger
6 cups chicken stock
1 cup skim milk
Salt & pepper

Let's get cooking!
1. Chop sweet potato, leeks, garlic, & ginger & roast in oven along with a few tbs olive oil at 425 for approx 45 minutes or until softened. 
2. Once softened puree in blender, then place in pot on medium heat and add in the chicken stock and milk until proper consistency is reached.  Season with salt and pepper.  Cook for 15-20 minutes to allow flavors to combine.

Serves 4-6!  Enjoy this healthy & delicious dish!

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