Leek & Sweet Potato Soup
2 large leeks
2 medium sweet potatoes
3 cloves of garlic, crushed
Salt and pepper
Handful of fresh coriander
2 vegetable stock cubes
150ml oat milk (or normal milk if you're not vegan)
Dice the onion. Slice the leeks. Peel any bruises/hard bits off the sweet potatoes and then dice into 2cm x 2cm chunks.
Boil a full kettle. On a low heat, fry the onion, leeks and garlic with 2 Tsp butter in a large saucepan for 6-8 minutes until soft.
Add the sweet potato, stock cubes, 700ml boiling water and season generously with salt and pepper.
Simmer for 20 minutes until the sweet potato is soft and breakable. Roughly chop the coriander and add to the pan along with the milk. Simmer for 2 minutes.
Remove from the heat, let cool for 10 minutes and then use a hand blender to blend until smooth.
Top with coriander and serve!