SWEET POTATO AND LEEK SOUP
Get warm with a bowl of Sweet Potato and Leek Soup! To prepare leeks for Sweet Potato and Leek Soup, trim the roots, remove the dark green portions, slice and rinse.
Provided by My Food and Family
Categories Home
Time 1h
Yield 8 servings, 1 cup each
Number Of Ingredients 8
Steps:
- Heat 1/4 cup dressing in Dutch oven on medium heat. Add leeks; cook 5 min. or until tender, stirring occasionally. Add potatoes, broth and pepper; stir. Cover; bring to boil. Simmer on medium-low heat 15 to 20 min. or until potatoes are tender. Cool 10 min.
- Blend leek mixture, in small batches, in blender until smooth, returning each puréed batch to Dutch oven.
- Stir in sour cream, milk and remaining dressing; cook on medium heat 3 to 5 min. or until heated through, stirring frequently. Sprinkle with chives.
Nutrition Facts : Calories 240, Fat 9 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 4 g
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
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
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.
HOT SWEET POTATO AND LEEK SOUP
This is really easy soup to prepare, that is lovely and warming on cold days with a spicy kick too.
Provided by femoore
Time 2h
Yield Serves 8
Number Of Ingredients 0
Steps:
- Preheat the oven to 170C/fan 150C/gas 3.
- Put the carrots, sweet potatoes, leeks, onion, garlic, chilli, celery, stock and bay leaf into a large flameproof casserole dish and bring slowly to the boil.
- Cover and transfer to the oven for 1 1/2 - 2hrs, by which time the vegetables will be soft.
- Remove the bay leaf and season with salt and pepper. Liquidise the soup until smooth.
More about "sweet potato leek soup recipes"
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SWEET POTATO LEEK SOUP | BABAGANOSH
From babaganosh.org
4.5/5 (55)Total Time 35 minsCategory Dinner, LunchPublished 2018-06-08
- Prepare all the ingredients: Thinly slice the leek, discarding the tough green parts. Rinse the leek very well - it traps dirt easily. Mince the garlic cloves. Peel the sweet potato and dice into ~2 inch pieces
- Cook the soup: In a 3-4 quart soup pot, heat the olive oil. Add the sliced leek, minced garlic, and red pepper flakes, if using. Saute over medium heat for 10 minutes, stirring frequently. This will allow the leeks to release their sweet flavor. If you wish, set aside about 2 tablespoons of sauteed leeks for garnish
- Add the vegetable stock, diced sweet potato, and turmeric. Cover with a lid and bring to a boil. Reduce heat and allow to simmer for 10 minutes, or until the sweet potatoes are fully cooked.
SWEET POTATO, LEEK, AND HAM SOUP RECIPE | MYRECIPES
From myrecipes.com
- Heat a large Dutch oven over medium heat. Coat pan with cooking spray. Add ham; cook 3 to 4 minutes or until browned, stirring frequently. Remove ham from pan; set aside.
- Add leek to pan; coat with cooking spray. Cook leek, covered, 5 minutes or until very tender, stirring occasionally. Add 2 tablespoons water to pan, if needed, to prevent burning.
- Add sweet potato and next 4 ingredients, scraping pan to loosen browned bits; bring mixture to a boil. Cover, reduce heat, and simmer 15 minutes or until sweet potato is very tender. Place half of potato mixture in a blender or food processor. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Process until smooth. Pour puree into a large bowl. Repeat procedure with remaining mixture. Return pureed mixture to pan. Stir in 3/4 cup reserved ham. Ladle soup into bowls; top servings evenly with 1/4 cup reserved ham. Garnish with sliced leek and onions, if desired.
LEEK AND SWEET POTATO SOUP - A HEDGEHOG IN THE KITCHEN
SWEET POTATO AND LEEK SOUP - GOOD HOUSEKEEPING
From goodhousekeeping.com
- Put the carrots, sweet potatoes, leeks, onion, garlic, celery, stock and bay leaf into a large flameproof casserole and bring slowly to the boil.
SWEET POTATO LEEK SOUP - UNBOUND WELLNESS
From unboundwellness.com
- Prepare the leeks by slicing the white part of the leek info half moons. Run under cold water to clean thoroughly.
- Using a large stock pot, heat the avocado oil over medium heat. Add the leeks and stir often for about 8-10 minutes or until fully softened, but not browned. Add the garlic and saute for another 1-2 minutes.
- Add the sweet potatoes and stir to combine. Pour in the broth and season with salt. Mix well and top with bay leaves.
LEEK AND SWEET POTATO SOUP (PALEO, WHOLE30, VEGAN OPTION)
From sweetlizzy.ca
- Trim the tough bottom off the leeks and the greens at the top. Slice the leeks in half lengthwise and wash well. The layers of leeks sometimes have some hidden dirt.
HALIBUT, SWEET POTATO, AND LEEK SOUP RECIPE | MYRECIPES
From myrecipes.com
- Sauté halibut in 1 tablespoon butter over medium-high heat 3 to 5 minutes on each side. Let cool slightly; break fish into bite-size chunks. Set aside.
- Sauté leeks in a Dutch oven in remaining 1 tablespoon butter 5 minutes or until leeks are soft. Add sweet potatoes and broth. Bring to a boil; cover, reduce heat, and simmer 25 to 30 minutes or until potatoes are tender.
- Puree soup in a blender or food processor until smooth, and return to Dutch oven. Stir in basil, whipping cream, and halibut. Cook over medium heat 5 minutes or until hot. Season with salt and white pepper, and ladle soup into individual serving bowls. Garnish, if desired.
LEEK SWEET POTATO AND ROSEMARY SOUP - NEILS HEALTHY MEALS
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- Spray the bottom of a large saucepan about 5 times with the cooking spray. Turn the heat on high and when the oil begins to bubble turn the heat down to a medium temperature.
SWEET POTATO, CARROT AND LEEK SOUP | HOME BAKED BLISS
From homebakedbliss.com
- Heat the oil in a large pot and once hot, sauté the leeks for about 2 minutes, until soft. Add in the rest of the chopped vegetables and vegetable broth. Bring to a boil and then reduce to a simmer.
- Let it the vegetables cook for about 15 minutes, until tender. (In the meantime, make the curried cashews.)
LEEK & SWEET POTATO SOUP - MEATIFIED
From meatified.com
- Heat a large dutch oven over low-medium heat. Add the coconut oil, chopped leeks and 1/2 tsp of the sea salt. Saute the leeks until they begin to release water, about 5 minutes, stirring frequently so that they do not brown.
- Turn the heat down to low and continue to cook the leeks until they soften, about 15 minutes, stirring occasionally so that they do not stick.
- Add the remaining sea salt, stock, diced white sweet potatoes and dried thyme leaves. Turn up the heat to bring the stock almost to a boil, then reduce the heat so that it comes to an even simmer. Cook until the white sweet potatoes are just tender, about 15 minutes.
SWEET POTATO AND COCONUT SOUP (VEGAN + GF) - THE PESKY VEGAN
From thepeskyvegan.com
- Heat the oil in a large saucepan before adding the roughly chopped onion and carrot. You don't need to spend too much time chopping the veg as you're going to blend the soup at the end. Season with salt and pepper and soften on a low/medium heat for 6-8 minutes.
- Next, add the chopped peppers and cook for 3-4 minutes, followed by the garlic, ginger, and chilli. Stir well and cook for 2 minutes.
- Once the veg has softened, add the cubed sweet potato, cumin, and smoked paprika. Stir well and cook for 2 minutes, before adding the coconut milk.
SWEET POTATO, LEEK AND BUTTERNUT SQUASH SOUP - THE FOOD GAYS
From foodgays.com
- In a large pot, heat up butter on medium heat. Add leeks, onion, and celery. Season with salt and pepper. Add garlic, thyme, paprika, rosemary, nutmeg and another pinch of salt if needed. Cook for 5-6 minutes, then add broth to the pot, followed by the sweet potato and butternut squash.
- Bring to a boil, then lower heat and simmer for 15 minutes until all vegetables are tender. Carefully transfer mixture to a blender, or use a hand-immersion blender to blitz until completely smooth.
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