Leek and sweet potato soup

This is my twist on a good old classic soup, with cannellini beans added for goodness and creaminess. It also freezes well, so this deliciously warming soup is ideal for making in bulk.

Serves 4–6

Ingredients

• 1 tbsp Lucy Bee coconut oil
• 350g leeks, rinsed and sliced
• 2 garlic cloves, chopped
• 500g sweet potatoes, peeled and chopped
• 1 tsp dried rosemary
• 1 litre hot gluten-free vegetable stock
• 1 x 400g tin cannellini beans, well rinsed
• Handful of chopped chives
• Himalayan salt and ground black pepper

Method

1. Heat the coconut oil in a heavy-based saucepan, add the leeks and garlic, cover and sweat for 5 minutes.

2. Add the sweet potatoes, rosemary and stock, then season well with salt and pepper. Bring to the boil, cover and simmer for 15 minutes, or until the potatoes have softened.

3. Add the beans and heat everything together for a few minutes, then pour into a blender and blitz until smooth. Stir in the chopped chives before spooning into bowls to serve.

From Coconut Oil: Nature’s Perfect Ingredient. Recipe text © 2015 Lucy Bee Limited.