This is a lightly spiced, low fat soup that I find gentle and suitable when I’m looking for something simple and comforting to eat with my Crohn’s.

The sweet potato gives the soup a lovely creamy texture and natural sweetness, so there’s no need to add sugar or honey. Turmeric and cumin add gentle warmth and extra flavour, while the leek gives the soup a delicious savoury base.

I also love this soup for the nutritional benefits that come from its ingredients. Sweet potatoes are a good source of vitamins C and B6, as well as potassium and magnesium, while turmeric and cumin contain naturally occurring antioxidant compounds.

BENEFITS OF THE INGREDIENTS:

• Sweet potatoes: rich in vitamins C and B6, and a good source of potassium and magnesium.
• Turmeric: contains curcumin, a naturally occurring compound with antioxidant properties.
• Cumin: provides iron and contains naturally occurring antioxidant compounds.

• 2 leeks, roughly sliced
• 1 celery stick, roughly diced
• 2 carrots, peeled and roughly chopped
• 3 small sweet potatoes, peeled and roughly diced
• 2 cloves of garlic, grated
• 2″ piece of ginger, peeled and roughly chopped
• 1 tsp. ground turmeric
• 2 tsp. ground cumin
• fresh thyme leaves
• 1 pint of good quality stock, veg or chicken
• 400ml tin of low fat coconut milk

• Sauté the leeks and celery in a little olive oil, add the carrots and sweet potatoes.
• Cook for 5 minutes before adding ginger, garlic and the spices.
• Season well with sea salt and cracked black pepper.
• Add a handful of thyme leaves.
• Pour in the stock and the coconut milk.
• Cook on a low heat for 20–25 minutes, or until the vegetables are tender.
• Blend to be smooth and serve.

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