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
Heat the butter or ghee and olive oil in a large saucepan over medium heat.
Add the stock. Cover and bring to the boil.
If adding Coconut milk, reheat the soup stirring in the coconut milk. Season with salt and freshly ground pepper, if more seasoning is required.