Leek, Cumin and Sweet Potato Soup

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 liters chicken stock
2/3 cup Low Fat Vaalia Natural (re-sealable 300g tub)


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.

Brought to you by new Vaalia 300g yoghurt tubs.
Vaalia not only tastes brilliant, but also has the added health benefits of being low GI, low fat, gluten free, contains no artificial colours, flavours, preservatives or sweeteners and is a great source of dairy calcium!