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Sweet potato soup
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Cozy up with a hearty vegetarian sweet potato soup, perfect with crusty bread. Or try a tasty twist with butternut squash.
Ingredients:
  • 18.20 gm olive oil
  • 2 leeks, halved, washed, sliced
  • 2.50 gm ground cumin
  • 1.25 gm ground cinnamon
  • 1 long red chilli, deseeded, chopped
  • 800g sweet potato, peeled, cubed
  • 600g carrots, chopped
  • 1275.00 gm vegetable liquid stock
  • 82.50 ml coriander leaves, chopped
  • 83.33 gm light thickened cream
  • crusty bread, to serve
Instructions:
  • In a large, heavy-based saucepan over medium-high heat, sauté leek in oil until soft, about 2 to 3 minutes. Stir in cumin, cinnamon, and chili and cook for 30 seconds until fragrant.
  • Toss in potato and carrot to coat with leek mixture. Pour in stock, cover, and bring to a boil. Reduce heat, simmer for 20 minutes, or until veggies are tender. Remove from heat.
  • Puree soup in batches until velvety smooth. Gently reheat in a pan. Season to taste with salt and pepper. Fold in fragrant coriander. Ladle into bowls and garnish with a luxurious drizzle of cream. Enjoy with a side of crusty bread.

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