Leek and Sweet Potato Soup
Preheat your oven to 180°C/356°F.
Peel your sweet potatoes, chop them into small chunks then spread evenly on a pan. Drizzle with oil, season well and cook for 25 minutes, or until nice and soft. You don’t want them to catch.
Finely slice your leeks and heat a large knob of butter in your pan. Once melted whack the leeks into the pan fry until soft and buttery. Remove from pan and set aside.
Slice your garlic and ginger then heat a glug of oil in your pan and toss in the garlic, ginger and some thyme.
Remove the sweet potato chunks from the oven and add these to the pan as well.
In the same pan, add the majority of your leek mix (saving some for a garnish) and give it a good stir.
Dissolve your stock cube into 1.5L of boiling water and add into the sweet potato and leek mix. Leave it to simmer.
Prepare your bread. Cut the sourdough into thin slices and lightly toast.
Butter your toast and finely grate your cheddar over the top. Place in the oven until the cheese has melted. Set aside.
Time to blend. Take a hand blender and blend the sweet potato and leek mix until thick and smooth.
To finish, ladle the soup into your bowl, top with your buttery leeks and season. Tuck in with a side of delicious grilled cheddar toast!