SWEET POTATO SOUP WITH GINGER, LEEK AND APPLE
This was our favorite recipe test of the soup batch. Inspired by a sweet potato and apple purée I make every year for Thanksgiving, the soup also has savory overtones. For a spectacular finish, garnish each bowl with a squeeze of lime and a sprinkle of medium-hot chili powder or chipotle chili powder.
Provided by Martha Rose Shulman
Categories one pot, soups and stews, appetizer, main course
Time 1h10m
Yield 6 to 8 servings.
Number Of Ingredients 9
Steps:
- Heat the oil or butter in a heavy soup pot or Dutch oven over medium heat. Add the leek and cook, stirring, until it is tender, about 5 minutes. Add the ginger and stir together until fragrant, about 1 minute. Add the sweet potatoes, regular potato, apples and water and bring to a simmer. Add salt to taste, reduce the heat, cover and simmer 45 minutes to an hour, until all of the ingredients are thoroughly tender.
- Using an immersion blender, purée the soup (or you can use a regular blender, working in batches and placing a kitchen towel over the top to avoid splashing) until very smooth. Return to the pot, heat through and adjust salt. Ladle into bowls, squeeze a little lime juice and sprinkle a little chili powder over each serving and serve.
Nutrition Facts : @context http, Calories 214, UnsaturatedFat 3 grams, Carbohydrate 43 grams, Fat 4 grams, Fiber 7 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 1123 milligrams, Sugar 13 grams, TransFat 0 grams
THAI SWEET POTATO AND LEEK SOUP
This is a quick, easy and heart warming soup; simple to make. Makes a warm, thick creamy soup in 22 minutes.
Provided by bevs kitchen
Categories < 30 Mins
Time 25m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Put chopped onion into a pot and stir until soft.
- Add the chopped red chili (with or without seed).
- Add 2 chopped leeks.
- Add chopped garlic.
- Fill with vegetable stock.
- Bring to the boil.
- Add the chopped sweet potatoes.
- Salt/pepper to taste.
- Simmer for 20 minutes.
- Take off the heat.
- Add coconut cream or milk.
- Blend until smooth.
- Enjoy with chunky fresh bread.
Nutrition Facts : Calories 208.1, Fat 6.6, SaturatedFat 6.1, Sodium 45.5, Carbohydrate 36.6, Fiber 2.4, Sugar 24.5, Protein 2
PUMPKIN, SWEET POTATO, LEEK AND COCONUT MILK SOUP
This is a beautiful and flavorful soup that is made with pumpkin and sweet potato, and seasoned with onion and leek. Velvety coconut milk adds a nice finishing touch.
Provided by SEXYLISCIOUS
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 45m
Yield 8
Number Of Ingredients 7
Steps:
- Heat the oil in a soup pot over medium heat. Add the onion and leek, and cook for a few minutes, until soft. Stir in the pumpkin, sweet potato, and vegetable broth. Bring to a boil, then cover and reduce heat to low.
- Simmer for about 15 minutes, until vegetables are tender. Mash vegetables coarsely using a potato masher. Stir in the coconut milk, season with salt and pepper, and serve.
Nutrition Facts : Calories 129.7 calories, Carbohydrate 18.4 g, Fat 5.4 g, Fiber 2.5 g, Protein 2.4 g, SaturatedFat 2.3 g, Sodium 260.6 mg, Sugar 5.1 g
SOUP MAKER LEEK AND POTATO SOUP
Serve up this creamy leek and potato soup on cold days when you want something warming and comforting. Made with a soup maker, it's good for lunch or supper
Provided by Good Food team
Categories Dinner, Lunch, Soup, Starter, Supper
Time 35m
Number Of Ingredients 8
Steps:
- Put the potatoes, onions, most of the leeks (keep a handful of the white leek for later) and chicken stock into a soup maker and press the 'smooth soup' function. Make sure you don't fill the soup maker above the max fill line.
- Once the cycle has complete, add most of the cream and all the milk, and blend again briefly. Use the 'keep warm' or 'heat' function to keep the soup warm while you make the topping.
- Finely shred the remaining white part of the leek. Heat the butter in a small frying pan, and gently cook the leek for a few mins until it is softened but not coloured.
- Drizzle the remaining cream over the soup, and top with the leeks, a scattering of chives and some black pepper.
Nutrition Facts : Calories 300 calories, Fat 16 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 12 grams protein, Sodium 0.68 milligram of sodium
SWEET POTATO AND LEEK SOUP
Provided by Florence Fabricant
Categories weekday, soups and stews, appetizer, side dish
Time 45m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Melt butter in a heavy saucepan. Add leeks, and sauté slowly over low heat until tender but not brown, about 10 minutes. Stir in garlic.
- Add sweet potatoes and 3 cups water. Simmer about 20 minutes, until tender. Purée.
- Return purée to saucepan, add milk or half-and-half, bring to a simmer, add 1 to 1 1/2 cups more water to make soup no thicker than heavy cream. Season with salt and pepper and serve with a dusting of cilantro.
Nutrition Facts : @context http, Calories 230, UnsaturatedFat 3 grams, Carbohydrate 33 grams, Fat 10 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 6 grams, Sodium 513 milligrams, Sugar 9 grams, TransFat 0 grams
LEEK & SWEET POTATO SOUP
Simple & easy to make soup with basic ingredients
Provided by cagwilson
Time 25m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Saute the leeks for 4 minutes in the butter. Add the stock and sweet potato and bring to the boil. Simmer for 15 minutes, or until the sweet potato is cooked.
- Season the mixture with black pepper, remove from the heat and allow to cool.
- Place the cooled soup into a food processor, and liquidise until smooth.
- Return the soup to the pan and bring back to the boil, adding any extra water as necessary to thin the soup to the required consistency.
- If desired, grill the bacon until crispy, and cut into bite sized pieces.
- Place the soup into the serving bowls and sprinkle the bacon pieces over the top.
PUMPKIN, POTATO, AND LEEK SOUP
Make and share this Pumpkin, Potato, and Leek Soup recipe from Food.com.
Provided by PalatablePastime
Categories Vegetable
Time 57m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- Cut an 8-inch square of cheesecloth, and place the cloves, peppercors, bay leaf, and parsley in the center; bring up the ends to form a sack and tie securely with kitchen twine; set aside.
- In a large saucepan, saute garlic and leeks in olive oil over medium heat until tender but not brown, about 3-5 minutes.
- Add the cinnamon and thyme and cook 1 minute longer.
- Add the chunks of potato, pumpkin, the stock, and the spice bag; bring to a boil.
- Reduce heat and simmer, covered, for 20 minutes, or until potatoes and pumpin are fork-tender; discard spice bag.
- Cool soup 5-7 minutes; then puree in batches in a blender or food processor.
- Return pureed soup to pan and add half and half, salt, sugar, cayenne, and ground pepper (to taste).
- Cook over low heat until heated through, but do not boil.
- Adjust seasonings and serve garnished with fresh parsley.
Nutrition Facts : Calories 226.5, Fat 13, SaturatedFat 5.3, Cholesterol 22.4, Sodium 363.6, Carbohydrate 23.8, Fiber 2.4, Sugar 3.6, Protein 6.7
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