By: Katherine Wellman and Anna Wellman

I am not really one for cooking. If I do cook, I like it to be quick, easy and healthy (if possible).

Soup is one of my favourite things to cook. I can make a big pot of soup at the beginning of the week and then heat it up for meals every day, decreasing the amount of time I actually have to spend cooking. Soups can also be quite filling and inexpensive. As a note, it is simple to make many soup recipes vegetarian friendly by substituting vegetable broth for chicken or beef.
Now, I know what your thinking, soup is all well and good for those cold winter evenings when I just want to curl up on my couch, but summer is just around the corner!
Here is a fantastic recipe for a chilled soup that takes less than 20 minutes to prepare. Delicious, healthy and refreshingly perfect for those up-and-coming hot summer days.

Cold sweet potato and leek soup
This soup is a twist on one of my favourites – the classic cold soup, vichyssoise. The sweet potatoes give this soup a much more summery feel and makes it lighter tasting. The best news is that this soup can stay in your fridge for up to seven days, or you can freeze it for four months.

Ingredients:
2 sweet potatoes, coarsely cut into 2 cm pieces
1/2 onion, finely chopped
1/2 leek, finely chopped
1/2 tbsp butter, unsalted
2 cups vegetable broth
1/2 tsp curry powder
2 tbsp orange juice
3/4 evaporated milk (7%)
salt and pepper to taste

Method:
1. Prepare the vegetables: peel the sweet potatoes, then cut them coarsely into 22 cm pieces; finely chop the onion and leek.
2. Melt the butter in a pot over medium heat. Add the onion and leek, then saute 4-5 min, taking care not to let them to burn. Add the diced sweet potatoes and broth. Bring to a boil, then lower the heat and cook about 20 min, partially covered, until the potatoes are soft.
3. Purée the soup in a blender, then add the curry powder, orange juice, and evaporated milk. Season with salt and pepper to taste. Mix well, then cover and chill thoroughly in the refrigerator (about 2 hours).
4. Serve cold chilled.

Researched by Anna Wellman

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