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Leek and sweet potato soup
- Prep time:
- 15 mins
- Cook time:
- 30 mins
- Serves:
- 4
Sweet potatoes add a delicious mellow flavour to Janet Brinkworth's simple, contemporary version of a traditional leek soup
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Ingredients
- 1 tbsp Olive oil
- 1 large Onion, finely chopped
- 3 clove Garlic, crushed
- 3 large Leeks, sliced into rounds
- 2 heaped tsp ground Cumin
- 1 chilli, roughly chopped
- 1 litre vegetable stock
- 4 Sweet potatoes, peeled and chopped into bite-size chunks
- 400 ml tinned coconut milk
- Salt, and freshly ground pepper
- bread, to serve
Method
1. Heat the olive oil in a large saucepan. Add the onion and fry gently for 2-3 minutes, stirring now and then.2. Add the garlic and leek and fry gently for 3-4 minutes, stirring often. Mix in the cumin and fry gently for another 2-3 minutes.
3. Add the chilli, then the stock. Bring to the boil, then reduce the heat to a simmer. Simmer for 5 minutes.
4. Add the sweet potato, cover the pan and simmer for 10 minutes until the sweet potato is soft. Puree the soup using a jug or hand blender until smooth.
5. Gently reheat the soup stirring in the coconut milk. Season with salt and freshly ground pepper. Serve with bread.
Comments & Ratings
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Latest Comment
View all comments (4)How much cummin used? Used 1tsp
Great alternative to the usual leek and Potato version & really easy to make
Agree re fat content. Perhaps adding dessicated coconut at sweet potato stage,blend and reheat, adding low fat creme fraiche might help??