Leek Cumin And Sweet Potato Soup Recipes

SWEET POTATO LEEK SOUP

Steps:

• Prepare all the ingredients: Thinly slice the leek, discarding the tough green parts. Rinse the leek very well - it traps dirt easily. Mince the garlic cloves. Peel the sweet potato and dice into ~2 inch pieces
• Cook the soup: In a 3-4 quart soup pot, heat the olive oil. Add the sliced leek, minced garlic, and red pepper flakes, if using. Saute over medium heat for 10 minutes, stirring frequently. This will allow the leeks to release their sweet flavor. If you wish, set aside about 2 tablespoons of sauteed leeks for garnish
• Add the vegetable stock, diced sweet potato, and turmeric. Cover with a lid and bring to a boil. Reduce heat and allow to simmer for 10 minutes, or until the sweet potatoes are fully cooked.
• Use an immersion blender to carefully blend the soup until the desired consistency. I like mine mostly smooth with a few chunks of sweet potato left. Season with salt and pepper, if desired. Garnish with fresh parsley leaves and sauteed leeks.

CUMIN SPICED POTATO AND LEEK SOUP RECIPE

Steps:

• To begin making the Cumin Spiced Potato And Leek Soup, we have to wash all the vegetables required to make the soup. After cleaning the vegetables it is important to chop out the green ends and the roots of the leeks.
• Slice the leeks and then chop them roughly to break them up a little.
• Peel the potatoes and cut them into about 1/2 inch chunks, chop onions finely and set aside.
• Now place a medium sized soup pot and heat olive oil. Add chopped leeks and finely chopped onions to the pot and saute them until soft.
• Once done add chopped potatoes and cook it for about 10 minutes on medium heat by covering the pot.
• After the leeks and potatoes are softened add 3 cups of vegetable stock with 3 cups of water and salt to taste. Now let it cook for about 30 minutes until the potatoes are completely boiled and the soup starts to smell delicious.
• Take an immersion blender or you can use your normal blender to blend the soup. Blend the soup in batches until you feel it is creamy and has uniform texture to it.
• Pour Potato And Leek Soup into the serving bowl.
• Now for the Cumin Spice, take a small pan and heat 1 teaspoon of olive oil and add red chilli flakes and cumin powder. Allow the spice to sizzle for just 10 - 15 seconds and don't let them to burn. Sizzle this "tadka" over the soup in the bowl itself and serve.
• Serve Cumin Spiced Potato And Leek Soup with slices of cheese garlic bread and Spaghetti Pomodoro Recipe (Pasta in Tomato Basil Sauce) for a complete meal.

PUMPKIN, SWEET POTATO, LEEK AND COCONUT MILK SOUP

Steps:

• Heat the oil in a soup pot over medium heat. Add the onion and leek, and cook for a few minutes, until soft. Stir in the pumpkin, sweet potato, and vegetable broth. Bring to a boil, then cover and reduce heat to low.
• Simmer for about 15 minutes, until vegetables are tender. Mash vegetables coarsely using a potato masher. Stir in the coconut milk, season with salt and pepper, and serve.

SPICED LEEK AND POTATO SOUP

Steps:

• Put all the ingredients in the Froothie Evolve. Start the smooth soup function. It will be ready in 30 minutes
• Heat a little oil in a saucepan. Add the onion and leeks and cook gently for 5 minutes so they soften but don't brown.
• Stir in the garlic (crushed or chopped), the potatoes and the spices. Then add the coconut milk and stock. Simmer for 20 minutes until the potatoes are fully cooked.
• Transfer the soup in batches to a blender and blitz. Alternatively use a stick blender.
• Serve with chopped parsley or croutons

LEEK AND SWEET POTATO SOUP

Steps:

• Sauté the onions with the cooking fat in a large sauce pan over a medium heat for few minutes. Stir frequently to prevent the onions from burning. Add the garlic and leeks to the pan and cook for approximately 3-4 minutes to allow everything to soften. Sprinkle in the cumin and combine well. Add the stock and the sweet potatoes. Bring to a boil and than allow to simmer for approximately 10-15 minutes, or until the sweet potatoes are soft. Remove the soup from the heat and slowly mix in the coconut milk. Season with salt and pepper to taste. Puree the soup in a blender and serve.

SPICED SWEET POTATO AND COCONUT SOUP (VEGAN + GF)

Steps:

• Heat the oil in a large saucepan before adding the roughly chopped onion and carrot. You don't need to spend too much time chopping the veg as you're going to blend the soup at the end. Season with salt and pepper and soften on a low/medium heat for 6-8 minutes.
• Next, add the chopped peppers and cook for 3-4 minutes, followed by the garlic, ginger, and chilli. Stir well and cook for 2 minutes.
• Once the veg has softened, add the cubed sweet potato, cumin, and smoked paprika. Stir well and cook for 2 minutes, before adding the coconut milk.
• Once the coconut milk starts to simmer, add the veg stock and stir to combine everything. Reduce the heat, cover with a lid, and simmer for 15 minutes or until the sweet potato cubes have softened.
• If including fresh coriander, stir in most of this towards the end of the cooking time, saving some to serve.
• Once the sweet potato cubes are soft, turn off the heat and blitz thoroughly using a hand blender. Adjust the seasoning to taste and serve with fresh coriander and a squeeze of lime juice.

LEEK & SWEET POTATO SOUP

Steps:

• Saute the leeks for 4 minutes in the butter. Add the stock and sweet potato and bring to the boil. Simmer for 15 minutes, or until the sweet potato is cooked.
• Season the mixture with black pepper, remove from the heat and allow to cool.
• Place the cooled soup into a food processor, and liquidise until smooth.
• Return the soup to the pan and bring back to the boil, adding any extra water as necessary to thin the soup to the required consistency.
• If desired, grill the bacon until crispy, and cut into bite sized pieces.
• Place the soup into the serving bowls and sprinkle the bacon pieces over the top.