Sweet Potato, Leek and Garlic Soup (The Perfect Midweek Meal)
This recipe for sweet potato, leek and garlic soup first appeared on my former blog, The Culinary Jumble, in October 2018. The recipe remains the same, but the image has been updated slightly.
Soup is one of the easiest things in the world to make. And when the weather turns cold, it is one of my favourite meals. So simple and nutritious. What’s not to like?
This soup tasted as amazing as it sounds. A wonderful combo of sweet potato, leek and garlic. Perfect to keep the chill at bay, but also quick and nutritious.
I always make a big batch and freeze what we don’t eat for those days when I come home from work, it’s dark outside and I really don’t want to cook from scratch.
My kids are big soup lovers, too, especially my ten year old. They are a great way of getting in hidden veggies. Although I like soups with texture, my kids don’t. When soup is gorgeously lumpy, my kids can see exactly what’s in it. So, my trick is to blend the soup beautifully smooth. That way, my somewhat fussy kids have no idea what the ingredients are. That’s exactly what I did with this sweet potato, leek and garlic soup. Win, win for mum.
I find thick soup a really filling and satisfying meal, especially if there’s a little tasty bread to go with it. And seriously, who could resist fragrant, warm bread? Of course you don’t need to make your own. Just buy a nice, crusty loaf at the supermarket. But, if you did want to make your own, check out one of my fabulous, simple bread recipes:
Swedish rye wholegrain seeded bread
Feta and red onion quick bread
This soup was adapted from Lauren Caris’ recipe.
Sweet Potato, Leek and Garlic Soup
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 7-8 cloves garlic (chopped)
- ½ large leek (chopped)
- 1 large sweet potato (chopped into small pieces)
- ½ teaspoon chilli powder
- ¼ teaspoon turmeric
- ⅛ teaspoon cardamom
- sea salt and pepper (to personal taste)
- 750ml (3 cups) vegetable stock
- 400g (14 oz) tinned tomatoes or passata
- 1 tablespoon tomato puree
Instructions
- Melt the butter together with the oil and gently fry the garlic, leek and sweet potato for several minutes.
- Add the spices and cook for a further minute.
- Add the sea salt and pepper, vegetable stock, tinned tomatoes and tomato puree. Cook until the sweet potato has softened (about 30 minutes).
- Remove from the heat and blend until smooth (at a touch more water if the mixture is too thick).
- Pour back into the pan and heat through again. Serve immediately with some nice, fresh bread. Enjoy!
