Leek, Cumin And Sweet Potato Soup - cooking recipe

Ingredients

1 tablespoon olive oil
4 leeks, white part only, washed and sliced
1 onion, chopped
1 kg sweet potato, peeled and sliced
1 tablespoon cumin seed, dry-roasted
1 1/4 liters chicken stock or 1 1/4 liters vegetable stock
2/3 cup plain yogurt

Preparation

Heat oil in a large heavy-based saucepan,.
add leek and onion and cook 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, then reduce heat and simmer for 20 minutes, or until potato is tender.
Puree soup, in batches, in a food processor until smooth and season to taste.
Ladle soup into warm serving bowls and swirl a spoonful of yoghurt in each bowl.