Curried leek and sweet potato soup
Average rating:
Delicious spiced warming thick soup for supping on chilly days. Great served with fingers of grilled naan bread.
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Prep time: 15 mins
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Cooking time: 45 mins
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Serves: 4
Ingredients
- 1kg leeks, finely chopped in a food processor
- 1kg sweet potato, peeled and finely chopped in a food processor
- 50g butter
- 1tbsp Light and mild olive oil
- 2tsp ground turmeric
- 1tsp each of ground clove, coriander, cumin, mild chilli and cardamom
- Generous sprinkling of ground sea salt and black pepper
- 11/2 pints Vegetable stock
- 300ml single cream
- 50g fresh coriander leaf, finely chopped, leaving a few whole leaves for garnish
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.
- Whiz 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.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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