
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
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
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.
Prep:
15 min
Cook: 30 min
Cook: 30 min
Ingredients
1 tbsp Olive oil1 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
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