Recipe video above. A healthy dose of cumin plus a good amount of onion and leek keeps things interesting with this Sweet Potato Soup! If leeks are a bit pricey, use more onion instead. Serve with a shower of something crunchy - croutons, nuts, crispy shallots. I used pistachios and flatbread ribbons, fried for speed, but they can be baked - Note 3.
Prep Time10 minutesmins
Cook Time30 minutesmins
Total Time40 minutesmins
Course: Soup
Cuisine: Western
Keyword: sweet potato soup
Servings: 6
Calories: 337cal
Author: Nagi
Ingredients
2tbspextra virgin olive oil
30g / 2 tbspunsalted butter - or more oil
2onions, diced
2leeks, white and pale green part only, quartered, cut into 1cm / 1/2" slices (Note 1)
Sauté aromatics - Heat the oil and melt the butter in a large heavy based pot over medium heat. Cook the onion, leek and garlic for 5 minutes until softened.
Add the sweet potato and cumin, cook for another 3 minutes, stirring regularly.
Simmer 20 minutes - Add the stock, salt and pepper. Bring to a simmer, then cook for 20 minutes at a gentle simmer until the sweet potato is very tender (no lid).
Blitz - Remove the pot from the stove. Blitz with a hand-held stick until smooth. (Note 4 for blender) Stir in cream.
Garnish - Ladle into bowls. Drizzle with yogurt, cream or olive oil with a sprinkle of something crunchy - pictured with pistachios and crispy flatbread strips (Note 3).
Notes
1. Leeks washing ( video 0.09 sec) - Chop the reedy dark green part off, only use the soft white & pale green part. Cut in quarters lengthwise but keep the root intact (for gripping). The cut part of the leek will splay out like tassles / cheerleader pom poms! Hold the root part and wash the cut part of the leek under a running tap. Shake excess water off well, then chop.2. Stock - I really do prefer this made with chicken rather than veg stock because it gives it a deeper flavour. But veg stock is a close 2nd I freely use to keep this vegetarian. :)3. Garnishes - Something drizzled and something crunchy is my standard soup baseline. I used crispy flatbread strips in a nod to the vaguely reminiscent Moroccan flavours in this (I say that only because of the cumin!).CRISPY FLATBREAD STRIPS - Cut 1cm / 0.4" strips. Scrunch in hand (to curl) then fry in 3cm / 1" 180°C/350°F oil for 20 seconds until light golden. Sprinkle immediately with salt while hot (so it sticks). BAKED OPTION - Coat strips generously with olive oil spray, sprinkle with salt, bake at 180°C/350°F (160°C fan) for 10 to 13 minutes or until golden and crisp, tossing once or twice. Exact time will depend on thickness of flatbread.Croutons – Cut any bread (crustless) into 0.75 cm / ⅓” cubes. Toss in a little olive oil to coat, sprinkle with a pinch of salt. Bake at 180°C/350°F for 10 min, tossing halfway, until golden and crunchy. Cool fully on tray before using.4. Blender option - Allow soup to cool for 10 minutes then transfer half into a blender. Remove the lid of the feeder tube (it might blow-off due to the heat inside!), then put the lid on. Use a folded tea towel to cover the hole then blitz until smooth. Transfer to a separate pot. Repeat with remaining soup. (Stick blender really is easier!)Silky smooth soup - You'll need a high powered blender like a Vitamix or Blendtec. Note: soups as is might look a bit lumpy but it tastes smooth. 5. Leftovers will keep for 4 days in the fridge. Great for freezing too! Nutrition per serving, soup only (because I can't be held responsible for how crazy you go with toppings - and I fully endorse excessive toppings!).