This warming sweet potato, leek and garlic soup is perfect when the weather starts to cool.
Soup is one of the easiest things in the world to make, and when the weather is cold, one of my favourites. Like this sweet potato, leek and garlic soup which is bursting with flavour.
I always make a big batch and freeze what we don’t eat for those days when I come home from work, it’s dark outside and I really don’t want to cook from scratch.
My kids are big soup lovers, too, especially my ten year old, and they are a great way of getting in hidden veggies (especially if you blend the soup smooth so that fussy kids have no idea what the ingredients are).
I find thick soup a really filling and satisfying meal, especially if there’s a little tasty bread to go with it.
The rolls in the pictures are my homemade spelt buns and I really need to get round to putting the recipe up because they are super simple and delicious, but my feta and chive quickbread or gluten free flatbread would work great, too.
The ingredients make enough soup for a family of four, with some left over.
- 1 tablespoon olive oil
- 1 tablespoon butter
- 7-8 cloves garlic (chopped)
- 1/2 large leek (chopped)
- 1 large sweet potato (chopped into small pieces)
- 1/2 teaspoon chilli powder
- 1/4 teaspoon turmeric
- 1/8 teaspoon cardamom
- Sea salt and pepper (to taste)
- Around 3 cups vegetable stock
- 1 x 400 tin of chopped tomatoes (or passata)
- 1 tablespoon tomato puree
Melt the butter together with the oil and gently fry the garlic, leek and sweet potato for several minutes. Add the spices and cook for a further minute.
Add the sea salt and pepper, vegetable stock, tinned tomatoes and tomato puree and cook until the sweet potato has softened (about 30 minutes).
Remove from the heat and blend until smooth. Add more water if required. Pour back into the pan and heat through again. Serve immediately with some nice, fresh bread. Enjoy!
Recipe was adapted from Lauren Caris Cooks