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Leek And Sweet Potato Soup Recipe

Leek And Sweet Potato Soup Recipe

A simple pureed leek and sweet potato soup, perfect for when fresh vegetables are in season.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Soup
Cuisine American
Servings 4 people
Calories 452 kcal

Equipment

  • large saucepan

Ingredients
  

  • 1 onion chopped
  • 3 cloves garlic crushed
  • 2 teaspoons ground cumin
  • 1 tablespoon cooking fat like coconut oil or clarified butter
  • 2-3 large leeks the top part removed, softer part sliced in rounds
  • 4 cups chicken or beef stock
  • 4 sweet potatoes peeled and chopped
  • 1 can coconut milk
  • sea salt and freshly ground black pepper to taste

Instructions
 

  • Sauté the onions with the cooking fat in a large saucepan over medium heat for a few minutes. Stir frequently to prevent the onions from burning.
  • Add the garlic and leeks to the pan and cook for approximately 3-4 minutes to allow everything to soften.
  • Sprinkle in the cumin and combine well.
  • Add the stock and the sweet potatoes. Bring to a boil and then allow to simmer for approximately 10-15 minutes or until the sweet potatoes are soft.
  • Remove the soup from the heat and slowly mix in the coconut milk. Season with salt and pepper to taste.
  • Puree the soup in a blender and serve.

Nutrition

Serving: 1bowlCalories: 452kcalCarbohydrates: 44gProtein: 10gFat: 29gSaturated Fat: 24gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 573mgPotassium: 1283mgFiber: 7gSugar: 13gVitamin A: 19198IUVitamin C: 13mgCalcium: 116mgIron: 5mg
Keyword leek, sweet potato
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