Can’t. stop. making. soups. I’m not joking, I’ve got 2, possibly 3 more that are in the blog bank. I know it may seem excessive, but winter is the time for nutritional warming yummy soups! So this feature is a classic: Leek and Sweet Potato (white flesh) soup. It would have been potato potato but alas, I had none so I had to forgo with a slightly swankier alternative.
This recipe I’ve coined to, in my opinion, its most tastiness after many years of experimenting with a hand blender. The measurements are quite big in order to provide freezer stock:
2 large leeks
1 large white flesh sweet potato
1 large onion
3 garlic cloves
2 bay leaves
1tsp freshly group nutmeg
2 celery sticks
zest of 1 lemon
1 1/2 tsp wholegrain mustard
1tbsp extra virgin olive oil
1 tsp thyme
750ml home-made vegetable stock
1 tbsp worcester sauce
Prepare the vegetables.
Soften the garlic and onion in a large casserole and add the vegetables, add a small amount of water with the bay leaves, cumin, nutmeg, thyme and about 200ml water on a low heat and sweat the vegetables for approximately 5 minutes, stirring regularly.
Add the vegetable stock, mustard, worcester sauce, lemon zest, then add 1/2 of that same lemon, season well, definitely making sure there’s more pepper than salt as the worcester sauce will do the salt’s job for you.
Bring to the boil for a couple of minutes, no more then bring to a simmer, cover and leave for approximately 25 minutes, again stirring regularly.
Take the soup off the heat and then use the hand-blender to bring the soup to either chunky or smooth depending on your taste, I for one love this soup sans chunks.
Ladle into warm bowls, garnish a sprinkling of coriander (I think coriander and nutmeg go great together so I try not to separate them) and serve.
Side note: my apologies for not taking a picture of the finished product, my brain switched to automatic mode and I had poured it all into containers and put it into the freezer for the weeks lunches. Next lunch time I will snap away at it.