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Leek and sweet potato soup Recipe
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5 from 3 votes

Leek and sweet potato soup recipe

A simple and quick pureed leek and sweet potato soup. A great paleo soup to prepare when fresh and local vegetables are plentiful.
Course Soup
Cuisine American
Keyword leek, sweet potato
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 people
Calories 452kcal
Cost 10

Ingredients

  • 1 onion chopped
  • 3 cloves garlic crushed
  • 2 teaspoon ground cumin
  • 1 tablespoon cooking fat like coconut oil or clarified butter
  • 2 or 3 large leeks the top part removed, and the softer part sliced in rounds
  • 4 cups chicken or beef stock
  • 4 sweet potatoes peeled and chopped
  • 1 can coconut milk
  • Sea salt and freshly ground black pepper to taste

Instructions

  • Sauté the onions with the cooking fat in a large saucepan over medium heat for a few minutes. Stir frequently to prevent the onions from burning.
    1 tablespoon cooking fat like coconut oil or clarified butter, 1 onion
  • Add the garlic and leeks to the pan and cook for approximately 3-4 minutes to allow everything to soften.
    3 cloves garlic, 2 or 3 large leeks
  • Sprinkle in the cumin and combine well.
    2 teaspoon ground cumin
  • Add the stock and the sweet potatoes. Bring to a boil and then allow to simmer for approximately 10-15 minutes or until the sweet potatoes are soft.
    4 cups chicken or beef stock, 4 sweet potatoes
  • Remove the soup from the heat and slowly mix in the coconut milk. Season with salt and pepper to taste.
    1 can coconut milk, Sea salt and freshly ground black pepper to taste
  • Puree the soup in a blender and serve.

Nutrition

Calories: 452kcal | Carbohydrates: 44g | Protein: 10g | Fat: 29g | Saturated Fat: 24g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 573mg | Potassium: 1283mg | Fiber: 7g | Sugar: 13g | Vitamin A: 19198IU | Vitamin C: 13mg | Calcium: 116mg | Iron: 5mg