Sweet Potato, Garlic and Leek Soup


Servings: 4


  • 1 large leek
  • 600-800 g sweet potato
  • 2 whole cloves
  • 2 bay leaves
  • 1 tsp Gourmet Garden Gourmet Garden Garlic Cold Blended Paste , Cold Blended Paste
  • 1 L chicken stock
  • ½ cup cooking cream
  • 1 tsp Gourmet Garden Lightly Dried Parsley , Lightly Dried


(per Serving)

Nutrition information coming soon


  • 1 Place all ingredients, except the Lightly Dried Parsley, into a large pot and bring to the boil.
  • 2 Stir through the Lightly Dried Parsley and cook over a low heat at a gentle simmer for 15-20 minutes, or until the leeks are tender. Remove the cloves and bay leaves.
  • 3 Allow the mixture to cool slightly and then using a stick blender, blend until a smooth, soup consistency. Serve.