Creamy root vegetable soup

Sweet potato is a low GI vegetable and gives this soup a very creamy consistency.

Silky smooth and creamy soups are a delicious winter indulgence but it can really add on the kilos because of all the added cream and butter. Try this yummy creamy soup without even a dash of cream but still all the delicious flavour.

Serves 4
Nutritional content per serving:
1260kJ | 58g carbohydrate | 7g protein | 5g fat | 8g fibre

Ingredients:
15 ml avocado oil
9 large leeks, washed and chopped
3 celery sticks, chopped
5 sweet potatoes, peeled and quartered
2 L good-quality chicken stock
salt and black pepper
5 ml (1tsp) nutmeg
250 ml low-fat milk
A handful of root vegetables like, baby carrots, baby leeks and parsnips

Instructions:
1. Heat the oil in a big saucepan and sauté the leeks until soft.
2. Add the celery, sweet potatoes, and stock.
3. Bring to the boil, then reduce the heat and simmer until the sweet potatoes are soft. Season.
4. Meanwhile heat the oven to 180˚C. Roast the root vegetables with a little avo oil until soft. Season with salt and keep aside.
5. Use a stick blender to process the soup until smooth. Remove from the heat and add the milk. If the soup is too thick for your liking, thin it out with a little water.
6. Divide the soup into six bowls, top with roasted root veggies, and serve immediately.