Sweet Potato, Leek & Rosemary Soup

Ingredients

• 350 g sweet potato (peeled and cubed)
• 2 leeks (approx 200g, sliced)
• 1 tbsp fresh rosemary
• 300 ml semi skimmed milk
• 500 ml vegetable stock
• 1/2 tsp salt
• 1/4 tsp pepper

Instructions

1. 1

   Chop up all of the vegetables and add to your soup maker/pan with the rest of the ingredients

2. 2

   If using a soup maker, set to the smooth setting and leave the machine to do the work

3. 3

   If using a pan, cook until the vegetables have softened and then blend

4. 4

   If the soup is too thick for your liking, add a little bit more water until it is the thickness you like