Curried leek & sweet potato soup

Delicious spiced, warming, thick soup for supping on chilly days. Great served with fingers of grilled nan bread.

Serves: 4
Prep: 15 minutes
Cook: 45 mins

What you need:

• 1kg Leeks, finely chopped in a food processor
• 1kg Sweet potato, peeled and finely chopped in a food processor
• 50g Butter
• 1 tbsp Light and mild olive oil
• 2 tsp Ground turmeric
• 1 tsp each of ground clove, coriander, cumin, mild chilli and cardamom
• Generous sprinkling of ground sea salt and black pepper
• 1.5 pints Vegetable stock
• 300ml Single cream
• 50g Fresh coriander leaf, finely chopped, leaving a few whole leaves for garnish

What you do:

1. Gently sweat the shredded leek in the butter and olive oil for 5 minutes to soften. Stir in the spices and cook for a further 3 minutes. Add the sweet potato, seasoning and stock. Bring to a gentle simmer. Cover and simmer for 30 minutes.
2. Whiz in batches in a food processor with the single cream and coriander until smooth. Top with the coriander leaf and serve with fingers of warm nan bread.