What is better than a warm bowl of soup on a cold winter evening? This Sweet potato and leek soup of course!
Did you know that leeks act as an anti-inflammatory, help lower blood pressure and cholesterol levels and contains an impressive concentration of vitamin K (click to read more about vitamin K). This vegetable is part of the same family as onions and garlic but its taste is a bit milder. Great for soup and sautés, it is worth including it more to our day-to-day cooking.
For this recipe, I combined the leeks with sweet potatoes to give it a thicker/creamier texture.
Creamy
Super easy
Healthy
are just a few words to describe this delicious soup.
Give it a try and let me know what you think by rating the recipe and leaving a comment below. Your opinion is very important to me. Thanks for taking the time to do it. I would also invite you to tag @vic.r_c on instagram if you share the recipe.
Thanks and Enjoy!
Vegan Cream of Leek and Sweet Potato Soup
Equipment
- 1 Food Processor If you don't have a food processor a blender or hand blender will work as well.
- 1 Large Pot
Ingredients
- 2 Leeks Chopped. use just the white part
- 1 Onion Chopped
- 2 Sweet Potatoes Peeled and Diced
- 6 cups Vegetable broth Warm
- 1 tbsp Coconut Oil
- 1 tbsp Parsley
- 1 tsp Dry Basil
- ½ tsp Thyme
- ¼ tsp Tarragon
- ½ cup Almond Milk Optional
- Salt and Pepper To taste
Instructions
- In a large pot, heat coconut oil over medium heat.
- Add leeks, onion and spices. Mix well, cover and cook for 7 to 8 minutes over medium-low heat
- Add the sweet potatoes and cook an additional 2 minutes.
- Pour in the warm vegetable broth and adjust seasoning if needed. Bring to a boil (I suggest to increase the heat to medium-high otherwise it will take a long time to boil).
- Once it boils, reduce heat to medium-low and let simmer uncovered for 25 to 30 minutes.
- Pour the soup in a food processor and blend until desired consistency. You can also use a hand blender.
- Optional: add the almond milk and mix well for a smoother texture.
