The Sweet Potato Soup
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5.0
78 reviews
Excellent
The Sweet Potato Soup
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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.
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Ingredients
- 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 (Note 1)
- 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 (Note 2)
- 1.5 tsp cooking / kosher salt
- 1 tsp black pepper
- 1/3 cup cream (any type) or an extra knob of butter
Garnishes (Note 3)
- Something to drizzle / dollop - extra virgin olive oil, cream, yogurt, sour cream
- Something crunchy - flatbread strips (pictured, Note 3), croutons, pistachios, pepitas, crispy fried shallots
Instructions
- 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
- 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.
- 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. :)
- 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.
- 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.
- 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!).
Nutrition Information
Show Details
Calories
337cal
(17%)
Carbohydrates
45g
(15%)
Protein
8g
(16%)
Fat
15g
(23%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
0.2g
Cholesterol
26mg
(9%)
Sodium
749mg
(31%)
Potassium
888mg
(25%)
Fiber
6g
(24%)
Sugar
10g
(20%)
Vitamin A
24474IU
(489%)
Vitamin C
11mg
(12%)
Calcium
107mg
(11%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 337 kcal
% Daily Value*
| Calories | 337cal | 17% |
| Carbohydrates | 45g | 15% |
| Protein | 8g | 16% |
| Fat | 15g | 23% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 26mg | 9% |
| Sodium | 749mg | 31% |
| Potassium | 888mg | 19% |
| Fiber | 6g | 24% |
| Sugar | 10g | 20% |
| Vitamin A | 24474IU | 489% |
| Vitamin C | 11mg | 12% |
| Calcium | 107mg | 11% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
78 reviews
Excellent
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