Leek and sweet potato soup
By: Janet Brinkworth From: Great Food Live
- 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 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??
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.