Prepare all vegetables.
Heat oil in a medium saucepan and add the leeks. Stir the leeks through to coat with oil and add the salt. Stir through, place lid on saucepan and reduce heat and cook for 10 minutes. This will sweat the leek and bring out its sweetness.
Add the sweet potato and stir through the leeks. Next add the spring water and bring to a boil. Cover and reduce heat and cook for 20 minutes or until sweet potato is cooked.
Blend soup in batches and return to saucepan. Place miso into a small bowl and make a paste with a little of the soup. Add chopped dill and miso paste to the soup.
Stir through and let stand for 1-2 minutes before serving.
Makes 6 servings
| Prep Time: | 10 mins |
| Cooking Time: | 45 mins |
| Ready in: | 60 mins |
Suitable for: |
|
| Dinner, Entree, Lunch, Soup | |
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| Nutritional Information - Per Serve | |
| Kj | 390 kj |
| Calories | 93 kcal |
| Fat | 6.5 g |
| Saturated Fat | 0.9 g |
| Total Carbohydrate | 6.9 g |
| Total Protein | 1.5 g |
| Fibre | 1.6 g |
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