1. Heat a large saucepan over medium heat, add olive oil, leek, and cook, stirring occasionally, for 5 minutes or until soft.
2. Add the garlic and cook for 30 seconds or until aromatic.
3. Add the sweet potato, water and stock cube to the leek mixture. Bring to the boil. Reduce heat to low and simmer for 10 minutes.
4. Add the broccoli. Simmer for 5 minutes or until the broccoli is tender. Set aside to cool slightly.
5. Place the broccoli mixture, parsley and basil in the jug of a blender and blend until smooth. Transfer the soup to a clean saucepan. Stir over medium-low heat until heated through.
6. Ladle the soup among serving bowls. Top with yogurt. Season with pepper to serve.
Ingredients
Directions
1. Heat a large saucepan over medium heat, add olive oil, leek, and cook, stirring occasionally, for 5 minutes or until soft.
2. Add the garlic and cook for 30 seconds or until aromatic.
3. Add the sweet potato, water and stock cube to the leek mixture. Bring to the boil. Reduce heat to low and simmer for 10 minutes.
4. Add the broccoli. Simmer for 5 minutes or until the broccoli is tender. Set aside to cool slightly.
5. Place the broccoli mixture, parsley and basil in the jug of a blender and blend until smooth. Transfer the soup to a clean saucepan. Stir over medium-low heat until heated through.
6. Ladle the soup among serving bowls. Top with yogurt. Season with pepper to serve.