Sweet potato, leek and tomato soup

Serves 4


1 1/2 points per serve


spray oil
2 medium leeks, trimmed, washed and chopped roughly
salt and freshly ground pepper
400g sweet potatoes, peeled and diced
400g can chopped tomatoes
850ml vegetable stock
2 tbsp snipped fresh chives


Lightly coat a large pan with spray oil, add leeks and stir to coat. Season and add 2 tbsp water, cover the pan and sweat over a medium heat for 5 minutes until soft.


Stir in the sweet potatoes, tomates and stock. Bring to the boil and simmer, covered for 15 minutes, or until the sweet potato is soft.


Cool slightly then blend until smooth. Season to taste. Sprinkle the chives on top and serve.