The combination of chicken stock, escarole and sweet potatoes makes a superb soup that is low in calories and full of flavour. I like adding yogurt for a creamier version, but it is not necessary.
- 4 cups chicken stock
- 1 cup chopped sweet potatoes
- 1 cup sliced leeks
- 1 head escarole, core removed and sliced
- 1 teaspoon maple syrup
- Salt and freshly ground pepper
- 1/4 cup yogurt or to taste, optional
Combine stock, sweet potatoes and leeks. Bring to a boil, then simmer for 10 minutes or until sweet potatoes are soft. Add escarole and maple syrup and simmer for another 5 minutes or until escarole is wilted.
Blend with a stick blender until smooth (not all the escarole will blend properly). Reheat and season with salt and pepper to taste.
Beat in optional yogurt if you want it creamier. Serves 4.