3 small sweet potatoes (or 2 large)
1 red onion
1 teaspoon ground cumin
500ml chicken or vegetable stock (using a cube is fine)
Roughly chop all the veg
Soften the leek and onion in oil in a large saucepan for a few minutes, then add the cumin and stir though for a minute.
Add the carrot and sweet potato and stir through so combined.
Pour over the stock . If freshly made and hot, then let the soup simmer for twenty minutes until the vegetables are tender. If using chilled stock then bring to the boil first, then lower the heat and simmer.
This can be eaten straight away or portioned into plastic boxes so you’ve an reheat later.
If you like spicy food, this is delicious if you add some flaked chilli or a hefty portion of ground pepper before serving. Likewise you can make it milder with a swirl of yoghurt or sour cream added – great for kids! I like mine with chilli or olive bread.