Leek and sweet potato soup

By: Janet Brinkworth From: Great Food Live

This recipe is classed as easy

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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

Ingredients

  • 1 tbsp Olive oil
  • 1 large Onions, finely chopped
  • 3 clove Garlic, crushed
  • 3 large Leeks, sliced into rounds
  • 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.

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Latest Comment

Agree re fat content. Perhaps adding dessicated coconut at sweet potato stage,blend and reheat, adding low fat creme fraiche might help??

Debb Posted 10 Jan 2009 8:32 AM

Easy to make and very tasty. Only thing is it's quite high in fat due to the coconut milk. You could use reduced fat coconut milk but i somehow think this would impair the fantastic flavours. Definitely worth trying though.

DavidC26632 Posted 09 Jan 2009 10:33 PM