The Sweet Potato Soup
User Reviews
5
The Sweet Potato Soup
Description
The Sweet Potato Soup is made by slowly sautéing onions, leeks, and garlic in a combination of olive oil and butter until softened. Sweet potato pieces and cumin powder are added and cooked briefly before pouring in low sodium chicken or vegetable stock. The mixture simmers until the sweet potatoes are very tender, readying them for puréeing. A stick blender or countertop blender is used to create a smooth, velvety texture.
Cream is stirred into the puréed soup to enrich mouthfeel and balance the cumin’s earthiness. The finished soup is served with garnishes that provide both a drizzle of richness such as extra virgin olive oil, cream, or yogurt, and a crunchy element including crispy fried shallots, pistachios, pepitas, or crispy flatbread strips. These toppings lend textural contrast and additional flavor layers.
This comforting soup works well as a starter or light meal with the warm, sweet base contrasted by subtle savory aromatics and the warming spice of cumin. The provided notes emphasize thorough washing of leeks and optional use of chicken stock for a deeper flavor, though vegetable stock is a suitable alternative. Leftovers keep well in the fridge and freeze successfully.
Ingredients
- 2 tbsp extra virgin olive oil
- 30g / 2 tbsp butter or more oil, unsalted
- 2 onion diced
- 2 leek white and pale green part only, quartered, cut into 1cm / 1/2" slices (Note 1
- 2 garlic chopped, cloves
- 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 stock low sodium (Note 2, or vegetable stock
- 1.5 tsp kosher salt cooking 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
- Use only the white and pale green parts of leeks, cutting and washing them carefully to remove grit.
- Chicken stock offers a richer flavor but vegetable stock can be used to keep the soup vegetarian.
- The garnish balances a rich drizzle (olive oil, cream, yogurt) with a crunchy topping, such as crispy flatbread strips, croutons, or nuts.
- To make crispy flatbread strips, cut strips about 1cm wide, scrunch and deep fry briefly or bake until crisp and golden.
- When using a blender, cool the soup slightly and cover the blender vent to avoid splatters while blending in batches.
- Leftover soup keeps refrigerated for up to 4 days and freezes well.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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