Olive oil
1 leek, pale section only, halved lengthways, thinly sliced
2 garlic cloves, crushed
1 large sweet potato, peeled, finely chopped
1L (4 cups) water
1 vegetable stock cube, crumbled
600g broccoli, cut into florets
1/4 cup fresh parsley leaves
1/4 cup fresh basil leaves
75g (1/4 cup) grass fed sheeps yogurt (optional)
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1. Heat a large saucepan over medium heat, add olive oil, leek, and cook, stirring occasionally, for 5 minutes or until soft.
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2. Add the garlic and cook for 30 seconds or until aromatic.
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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.
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4. Add the broccoli. Simmer for 5 minutes or until the broccoli is tender. Set aside to cool slightly.
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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.
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6. Ladle the soup among serving bowls. Top with yogurt. Season with pepper to serve.
CategoryLunch, SoupCuisineKetogenic-Vegan, Ketogenic-Vegetarian
Ingredients
Olive oil
1 leek, pale section only, halved lengthways, thinly sliced
2 garlic cloves, crushed
1 large sweet potato, peeled, finely chopped
1L (4 cups) water
1 vegetable stock cube, crumbled
600g broccoli, cut into florets
1/4 cup fresh parsley leaves
1/4 cup fresh basil leaves
75g (1/4 cup) grass fed sheeps yogurt (optional)