Cream of Sweet Potato, Garlic & Leek Soup {recipe}


Low fat, low GI and low carb.
Great for a weight loss plan.
The secret is to make the "cream" with skim milk powder.
Creamy & filling....tastes like the full fat variety....but it's totally guilt free...so go ahead & enjoy your veggies.
I hope you like it.....


This recipe serves about 4 people. 


1 teaspoon olive oil
1 leek, trimmed, washed well and sliced
1 sweet potato, peeled and cubed
2 cloves of garlic, chopped
1 teaspoon chicken (or vegetable) stock
salt & pepper
water
1/4 cup skim milk powder



In a pot, heat olive oil and then gently soften the leek and garlic over low heat.
Add sweet potato, stock powder and enough water to cover.
Bring to the boil and then turn down to simmer until vegetables are tender.
Stir occasionally so leeks don't stick to the pot and burn. Top up water if needed.
When tender, remove from heat and puree. I use a stick blender....although I usually make a mess. 
Add skim milk powder and more water if needed to make a creamy soup.
Serve with crumbled ricotta and freshly ground pepper.




Would love some tips on what you use to puree soup.

Comments

  1. That looks so yummy Marnie. I would never have thought to use skim milk powder. That's wonderful. Beautiful photos as always.

    Anne xx

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