Sweet potato Soup

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The original recipe was for Jerusalem artichoke soup. I couldn't find it in the market so replaced it with sweet potatos. Soups are filling, healthy and a great food option if you are watching your weight.

650g Sweet Potatoes or Jerusalem Artichokes
5 tbsp Orange Juice
25g butter
1 leek chopped
1 garlic clove, crushed
300 ml vegetable stock
150 ml milk
2 tbsp chopped coriander
150ml natural yogurt
grated orange rind to garnish

1. Rinse the potatoes place them in a large saucepan (I used pressure cooker), add enough water to cover, bring to the boil until they are tender. Drain the sweet potatoes and leave them to cool.

2. Peel the potatoes and mash the flesh with potato masher.

3. Melt the butter in a large saucepan and saute the leek and garlic until leek softens.

4. Stir the potato flesh, stock, milk and orage juice. Bring the soup to a boil. Simmer for 2-3 minutes.

5. Reserving a few pieces of leek transfer the remainder of the soup to a food processor and blend for 1 minute until smooth.

6. Return the coup to a clean saucepan and stir in the reserved leeks, corander and yogurt.

7. Transfer to individual soup bowls, garnish with orange rind and serve.

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