This sweet potato & leek soup is hearty and delicious. With the new year, many are embarking on veganuary. Vegan January. So I decided to share this recipe I developed. It’s like a spiced vichyssoise, but dairy-free and vegan.
Sweet Potato & Leek Soup Recipe
Ingredients
- 2 cups of chopped sweet potatoes
- 1 1/2 cup chopped leeks
- 3 cloves of garlic
- 1 tablespoon of harissa paste
- 1 tablespoon tomato paste
- 2 tablespoons of olive oil plus 2 tablespoons more for roasting
- 1 tsp fenugreek
- 1 tsp cumin
- 2 tsp kosher salt
- 1 tsp black pepper
- 4 cups of vegetable stock
For garnish:
- Mint
- Lemon
- Chopped pistachios
- Olive oil
Method
Preheat your oven at 350F/176C.
Wash and peel the sweet potatoes and cut them into small chunks. Season with olive oil, salt, fenugreek, and cumin and roast for 30 minutes.
Wash the leeks thoroughly and chop them. Sweat them out in olive oil on medium heat. Add the 3 cloves of garlic, followed by the harissa and tomato paste. Season with salt and pepper. Deglaze with the vegetable stock.
When the sweet potato is roasted, golden and soft, add it to the stock. Using a hand blender, blend until smooth.
Transfer into a bowl and garnish with olive oil, mint, pistachios and a squeeze of lemon. These garnished will bring everything together in a splendid way.