Recipes

Ingredients

• 1 tablespoon olive oil
• 4 leeks, white part only, washed and sliced
• 1 chopped onion
• 1kg of peeled and sliced sweet potato
• 1 tablespoon of dried roasted cumin seeds
• 1.2 liters chicken stock
• 2/3 cup Low Fat Vaalia Natural yoghurt

Directions

1. Heat oil and cook onions and leeks over low-medium heat for 8-10 minutes or until soft.
2. Stir in sweet potato and cumin seeds and cook for 2 minutes.
3. Add stock, bring to the boil, reduce heat and simmer for 20 minutes or until potatoes are soft.
4. Puree soup in a food processor, season to taste and serve.
5. Swirl a spoonful of yoghurt into each bowl of soup.
6. Serve with your favorite crusty bread or toast.

*The activity of the three active cultures is depleted by cooking and heating