Sweet Potato Soup
A healthy dose of cumin plus a good amount of onion and leek keeps things interesting with this Sweet Potato Soup! If leeks are a bit pricey, use more onion instead.
Ingredients
- ▢ 2 tbsp extra virgin olive oil
- ▢ 30g / 2 tbsp unsalted butter – or more oil
- ▢ 2 onions diced
- ▢ 2 leeks white and pale green part only, quartered, cut into 1cm / 1/2″ slices (Note 1)
- ▢ 2 garlic cloves chopped
- ▢ 1 kg/ 2 lb sweet potato peeled, quartered lengthwise, cut into 2cm / 0.8″ chunks
- ▢ 1 tbsp cumin powder
- ▢ 1.25 litre / 1.25 quarts chicken or vegetable stock low sodium (Note 2)
- ▢ 1.5 tsp cooking / kosher salt
- ▢ 1 tsp black pepper
- ▢ 1/3 cup cream any type or an extra knob of butter
GARNISHES
- ▢ Something to drizzle / dollop – extra virgin olive oil cream, yogurt, sour cream
- ▢ Something crunchy – flatbread strips pictured, Note 3, croutons, pistachios, pepitas, crispy fried shallots
Instructions
- Sauté aromatics – Heat the oil and melt the butter in a large heavy based pot over medium heat. Cook the onion, leek and garlic for 5 minutes until softened.
- Add the sweet potato and cumin, cook for another 3 minutes, stirring regularly.
- Simmer 20 minutes – Add the stock, salt and pepper. Bring to a simmer, then cook for 20 minutes at a gentle simmer until the sweet potato is very tender (no lid).
- Blitz – Remove the pot from the stove. Blitz with a hand-held stick until smooth. (Note 4 for blender) Stir in cream.
- Garnish – Ladle into bowls. Drizzle with yogurt, cream or olive oil with a sprinkle of something crunchy – pictured with pistachios and crispy flatbread strips (Note 3).
Notes
This recipe is sponsored by Mediterranean Supermarket