Curried Leek and Sweet Potato Soup
Delicious spiced warming thick soup for supping on chilly days. Great served with fingers of grilled nan bread.
Serves 4
15 mins prep time
45 mins cook time
recipe courtesy of our friends at British Leeks
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Ingredients
You'll Need
- 1kg Leeks, finely chopped in a food processor
- 1kg Sweet potato, peeled and finely chopped in a food processor
- 50g Butter
- 1 tbsp Light and mild olive oil
- 2 tsp Ground turmeric
- 1 tsp each of ground clove, coriander, cumin, mild chilli and cardamom
- Generous sprinkling of ground sea salt and black pepper
- 1½ pints Vegetable stock
- 300ml Single cream
- 50g Fresh coriander leaf, finely chopped, leaving a few whole leaves for garnish
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Method
- Gently sweat the shredded leek in the butter and olive oil for 5 minutes to soften. Stir in the spices and cook for a further 3 minutes. Add the sweet potato, seasoning and stock. Bring to a gentle simmer. Cover and simmer for 30 minutes.
- Whizz in batches in a food processor with the single cream and coriander until smooth. Top with the coriander leaf and serve with fingers of warm nan bread.
- Gently sweat the shredded leek in the butter and olive oil for 5 minutes to soften. Stir in the spices and cook for a further 3 minutes. Add the sweet potato, seasoning and stock. Bring to a gentle simmer. Cover and simmer for 30 minutes.