Slow Cooked Leek & Potato Soup
This delicious leek and potato soup is such a tasty and nutritious winter soup recipe. We love making soup in the slow cooker as it so easy to do and there’s nothing better than having your dinner ready and waiting for you when you get home from work. To give this recipe a delicious crunch, we’ve also topped it with hazelnuts (which make a fantastic healthy alternative to croutons, and they taste great too).
Yield
4 servingsPrep
5 minCook
360 minReady
365 minIngredients
1 onion
2 leeks
130g/4.5oz broccoli
375g/13oz sweet potato
3 garlic cloves
1l/35fl oz vegetable broth
4 tsp. natural yoghurt
4 tsp. nutritional yeast
20g/0.5oz hazelnuts
Ingredients
1 onion
2 leeks
130g/4.5oz broccoli
375g/13oz sweet potato
3 garlic cloves
1l/35fl oz vegetable broth
4 tsp. natural yoghurt
4 tsp. nutritional yeast
20g/0.5oz hazelnuts
Directions
Peel and crush the garlic, then chop the rest of the vegetables (We leave the skin on our sweet potatoes as it's full of nutrition, but you can peel them if you prefer).
Place all the ingredients (except for the hazelnuts, nutritional yeast and yoghurt) into your slow cooker, then cook on a low heat for 6-8 hours.
Blend and then serve with the hazelnuts, nutritional yeast and yoghurt on top.
