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Leek and sweet potato soup

Janet Brinkworth from Great Food Live
Sweet potatoes add a delicious mellow flavour to Janet Brinkworth's simple, contemporary version of a traditional leek soup

Leek and sweet potato soup

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.

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Serves: 4

Prep: 15 min
Cook: 30 min

Ingredients
1 tbsp Olive oil
1 large onion, finely chopped
3 garlic clove, 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
400ml canned coconut milk
Salt, and freshly ground pepper
bread, to serve