Introduction
Discover the perfect recipe for a comforting and creamy sweet potato soup, infused with aromatic flavors. Crafted with wholesome ingredients, this dish is ideal for warming up on chilly days. It’s not only delicious but also simple to prepare, making it a favorite among home cooks. So, gather your ingredients and get ready to indulge in a bowl of pure goodness.
Detailed Ingredients with measures
2 tbsp extra virgin olive oil
30g / 2 tbsp unsalted butter – or more oil
2 onions, diced
2 leeks, white and pale green part only, quartered, cut into 1cm / 1/2″ slices
2 garlic cloves, chopped
1 kg/ 2 lb sweet potato, peeled, quartered lengthwise, cut into 2cm / 0.8″ chunks
1 tbsp cumin powder
1.25 litre / 1.25 quarts chicken or vegetable stock, low sodium
1.5 tsp cooking / kosher salt
1 tsp black pepper
1/3 cup cream (any type) or an extra knob of butter
GARNISHES
Something to drizzle / dollop – extra virgin olive oil, cream, yogurt, sour cream
Something crunchy – flatbread strips, croutons, pistachios, pepitas, crispy fried shallots
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: Serves 4-6
This creamy sweet potato soup is not only satisfying but can also easily be adjusted to your taste. The addition of garnishes such as crunchy elements and drizzles adds both texture and flavor, turning a simple soup into a delightful meal. Enjoy!
Detailed Directions and Instructions
Sauté aromatics
Heat the extra virgin olive oil and melt the unsalted butter in a large heavy-based pot over medium heat. Add the diced onions, quartered leeks, and chopped garlic. Sauté for about 5 minutes until the onions and leeks are softened.
Add sweet potato and cumin
Stir in the peeled and quartered sweet potatoes along with the cumin powder. Cook for an additional 3 minutes, stirring regularly to ensure even cooking.
Simmer
Pour in the low sodium chicken or vegetable stock, and add the kosher salt and black pepper. Bring the mixture to a gentle simmer, then cook uncovered for 20 minutes, or until the sweet potatoes are very tender.
Blitz the soup
Remove the pot from the heat. Use a hand-held stick blender to blend the soup until smooth. Alternatively, if using a blender, allow the soup to cool slightly before transferring half into the blender. Cover the feeder tube with a folded tea towel and blend until smooth. Repeat with the remaining soup. Stir in the cream after blending.
Garnish and serve
Ladle the soup into bowls. Drizzle with yogurt, cream, or olive oil. Top with something crunchy like crispy flatbread strips, croutons, pistachios, or crispy fried shallots, as preferred.
Notes
Leeks washing
Chop off the dark green part of the leeks, using only the soft white and pale green portions. Cut them in quarters lengthwise while keeping the root intact for grip. Rinse the cut part under running water to remove any dirt, then chop as needed.
Stock
For a deeper flavor, chicken stock is preferred; however, vegetable stock works well for a vegetarian option.
Garnishes
Use a mix of something drizzled and something crunchy for your soup. Crispy flatbread strips compliment the flavors, inspired by Moroccan cuisine due to the use of cumin.
Crispy flatbread strips
Cut flatbread into 1cm strips. Scrunch the strips in your hand to curl them, then fry in 3cm of oil heated to 180°C (350°F) for about 20 seconds until light golden. Sprinkle immediately with salt.
Baked option
Coat flatbread strips with olive oil and sprinkle with salt. Bake at 180°C (350°F) (or 160°C for fan ovens) for 10 to 13 minutes, tossing halfway through, until golden and crisp.
Croutons
Cut any bread (crustless) into 0.75 cm cubes. Toss with a little olive oil and a pinch of salt. Bake at 180°C (350°F) for 10 minutes, tossing once, until golden and crunchy. Allow to cool fully on the tray before using.
Blender option
If using a blender, let the soup cool for 10 minutes. Transfer half to the blender, remove the lid of the feeder tube (it may pop off due to steam), then secure the lid and cover the hole with a tea towel. Blend until smooth and transfer to a separate pot. Repeat with the remaining soup.
Silky smooth soup
A high-powered blender like a Vitamix or Blendtec is recommended for achieving a truly silky texture. Note that the soup may appear slightly lumpy before blending, but flavors will be smooth.
Leftovers
The soup can be stored in the refrigerator for up to 4 days and is also suitable for freezing.
Cook techniques
Sautéing Aromatics
Heating oil and melting butter in a heavy-based pot over medium heat allows the onions, leeks, and garlic to soften and release their flavors. This technique forms the aromatic base for the soup, enhancing its overall taste.
Simmering
Adding sweet potatoes, stock, salt, and pepper to the sautéed mix and allowing it to gently simmer for 20 minutes cooks the vegetables until very tender. This slow cooking extracts flavors and ensures a creamy soup texture.
Blending
Using a hand-held stick blender to blitz the soup until smooth helps achieve a velvety consistency. For a traditional blender, allow the soup to cool slightly before blending in batches to prevent splattering.
Garnishing
Ladling the soup into bowls and adding drizzles of yogurt, cream, or olive oil alongside a sprinkle of something crunchy creates an interesting texture and visual appeal to the dish, enhancing both flavor and presentation.
Making Crispy Flatbread Strips
Cutting flatbread into strips and frying or baking them creates a crunchy garnish. Frying in hot oil for a brief time gives them a golden color, while baking provides a healthier alternative with a delightful crispness.
Preparing Croutons
Cutting crustless bread into cubes, tossing with olive oil and salt, and baking produces crunchy croutons. This adds a delightful texture and flavor contrast to the soup.
Storing Leftovers
Leftover soup can be kept in the fridge for up to four days or frozen for longer preservation, making it a convenient meal option for later enjoyment.
FAQ
Can I use other types of oil instead of olive oil?
Yes, you can substitute olive oil with other oils like canola or vegetable oil, but olive oil adds a unique flavor to the dish.
How can I make the soup vegetarian?
To make the soup vegetarian, simply use vegetable stock instead of chicken stock as listed in the recipe.
What if I don’t have a stick blender?
If you don’t have a stick blender, you can use a traditional blender; just remember to let the soup cool slightly before blending to avoid splatters.
Can I add other vegetables to the soup?
Yes, you can incorporate other vegetables such as carrots, celery, or parsnips to enhance the flavor and nutrition of the soup.
Is it necessary to use cream in the soup?
No, the cream is optional. You can omit it for a lighter version or substitute it with additional butter or a non-dairy alternative.
How do I store the soup for longer periods?
To store the soup for longer, cool it completely before transferring to airtight containers and freezing. It can be thawed and reheated when needed.
Conclusion
This sweet potato and leek soup offers a delightful blend of flavors with the warmth of cumin and the creaminess of sweet potatoes. Finished with your choice of garnishes, this dish is not only nutritious but also exceedingly comforting, making it perfect for any season.
Herbed Variations
Experiment by adding fresh herbs like thyme, rosemary, or cilantro for an aromatic twist.
Curry Infusion
Add curry powder or paste for a spicy kick, pairing beautifully with the sweetness of the potatoes.
Spicy Kick
Incorporate red pepper flakes or diced chili for those who enjoy a little heat in their soup.
Seasonal Additions
Mix in seasonal vegetables such as carrots or butternut squash to enhance the soup’s texture and flavor.
Protein Boost
Stir in cooked quinoa, lentils, or shredded chicken to turn this soup into a hearty meal.
Nutty Flavor
Top with toasted almonds or walnuts for an extra layer of flavor and crunch.
Cheesy Delight
Add grated cheese like cheddar or parmesan before serving for a cheesy richness that complements the soup perfectly.
