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

  • 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
  • Method

    1. 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.

    2. 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.