Take our 2 week trial. Just one serve a day for 14 days.
Recipes
Recipe Rating:
Leek, Cumin and Sweet Potato Soup
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 litres chicken stock
- 2/3 cup Low Fat Vaalia Natural yoghurt
Directions
- Heat oil and cook onions and leeks over low-medium heat for 8-10 minutes or until soft.
- Stir in sweet potato and cumin seeds and cook for 2 minutes.
- Add stock, bring to the boil, reduce heat and simmer for 20 minutes or until potatoes are soft.
- Puree soup in a food processor, season to taste and serve.
- Swirl a spoonful of yoghurt into each bowl of soup.
- Serve with your favorite crusty bread or toast.
*The activity of the three active cultures is depleted by cooking and heating
