Now that it’s soup season, I’m so excited to share this leek and sweet potato soup. Fall is by far my favourite time of year, and I always look forward to creating new soup recipes.
Sweet potato is such a wonderful veggie to use in soups, and I’ve also added in some parsnip. I find adding parsnip to a soup that’ll be puréed increases the creaminess and flavour. Enjoy!
Ingredients
3 leeks
1/2 tbsp extra virgin olive oil
1 large garlic clove -finely grated
2 medium sweet potatoes-peeled and cut into cubes
1 large parsnip -peeled and diced
1 (900 ml) container vegetable broth
4 cups water
3 bay leaves
Salt and black pepper to taste
Dash of cayenne pepper
Directions
- Cut off the top part of the leeks that have all the dark green leaves and the bottom root.
- Cut the leeks into half and slice into medium size pieces.
- Rinse well.
- Put the extra virgin olive oil in a pot and heat on medium.
- When the oil is heated, add the garlic. Mix well and cook for a minute or two.
- Add in the leeks and mix well. Cook for a few minutes.
- Add in the remaining ingredients and increase the heat to bring to a boil.
- Reduce the heat to medium and cook for 1 hour.
- Reduce the heat a little if needed. There should only be a soft boil.
- Remove the bay leaves and puree the contents of the pot until creamy.
- Continue to cook the soup until it thickens.
- Reduce the heat a little if needed.
Comments