Leek and Sweet Potato Soup [Dairy free, Gluten free, Grain free, Sugar free]

I am not sure why I bought leeks this week, all indications were to cook a soup with leeks in it?  I’m not much of a leek fan but recently my mum asked me to buy her a “fresh” leek and potato soup that she saw at Woolworths.  Mentioning it to my health-conscious sister, she just said “check the cholesterol and preservative count before buying it for Mummy”.  When she said that, I didn’t even bother buying it and actually forgot about it until I bought the leeks.  Before the leeks spoiled, I decided to put it to use in a soup with sweet potato’s which I also had on hand.  This is an old traditional soup that is both filling and nutritious, using traditional vegetable – and is sugar and preservatives free!  Always endeavour to use home-made stock, which you may make and freeze for easy defrosting and use in your soup making.

A just-in-time-for-Winter nutritious, traditional, body and heart-warming deliciously creamy soup!


30g (1 1/2 tablespoons) grass-fed butter or ghee
2 tablespoons extra-virgin olive oil
4 medium (900g) leeks, washed, trimmed, sliced into rounds
1 onion, finely chopped
3 cloves garlic, chopped
700g or 4 medium sized sweet potato  peeled, cut into small cubes
1.25L (5 cups) chicken or vegetable stock (Preferably home made, preservative and sugar free)
Himalayan or Sea salt; ground black pepper, to taste
Chopped fresh chives to garnish

Optional – This really adds a classy and deliciously mellow flavour and taste to this traditional soup!

2 tsp cumin powder or 1 tsp cumin powder and 1 tsp coriander powder
1 cayenne or green chilli roughly chopped
400ml coconut milk

Here’s How

Heat the butter or ghee and olive oil in a large saucepan over medium heat.

Add the leeks, garlic and onion and cook for 5-10 minutes or until soft and translucent. 

Stir in the sweet potato and cook, stirring frequently, for a further 10 minutes.

 Add the stock. Cover and bring to the boil.


Reduce heat and simmer for 25 minutes or until the sweet potato is tender. Season with freshly milled Himalayan or sea salt and black pepper to taste. Remove from heat and cool for 5 minutes.


Process soup in 2 batches in a food processor or blender until smooth. Place soup in a clean saucepan and reheat over medium-low heat. Check seasoning and serve garnished with the chives

If adding Coconut milk,  reheat the soup stirring in the coconut milk. Season with salt and freshly ground pepper, if more seasoning is required.


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Prava Singh

A Mom, daughter, wife, sister, aunt and friend experiencing life through an evolutionary body with a revolutionary mind... A recent past former Type 2 insulin dependent and hypertensive walking time-bomb for 13.5 years, I have made positive lifestyle changes that has aided and abetted my health status for my overall betterment. Passionate about all things food, with a proud Indian heritage, I regularly blog my culinary attempts that have worked for me in my endeavours to break the shackles of food addictions and food slavery. Passionate about people too, my decision to share these endeavours is driven by informing others that a lifestyle change through food is indeed possible. I have indeed survived high school and survived life too in the most interesting and thought-provoking ways. Having lost over 50kgs of excess weight in just under a year, I have reclaimed my life and am thoroughly enjoying the journey.

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