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!
Notes
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. It was adapted from Lauren Caris' recipe.
I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that I have not made this recipe with imperial measurements.
