Warm up with this wholesome, hearty soup.
Heat the olive oil in a large saucepan over medium heat, then cook the leeks, and garlic for 5 minutes, stirring frequently. Add the remaining ingredients except the coconut milk, then bring to the boil.
Reduce the heat to low and simmer, covered, for 20 minutes, or until the vegetables are cooked. Stir through coconut milk.
Transfer half the soup to a blender, allow to cool slightly, then pureee until smooth. Return the pureeed soup to the pan to heat through.
Ladle into bowls, swirl in the coconut cream and serve garnished with thyme sprigs and a grind of pepper.
Exclusive recipe by Lee Holmes from Supercharged Food.
Get extra flavour by roasting the pumpkin and sweet potato beforehand.
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