Author Notes
Cooked and puréed sweet potatoes, yams and leeks (rather than cream and flour) give this soup its golden-orange hue, rich, velvety consistency, thick and chunky texture and naturally sweet flavor. Vegan, dairy and gluten-free.
—cook4fun
Ingredients
-
3 tablespoons
olive oil
-
6 cups
thinly sliced leeks, white and light green parts only
-
8 cups
1/2-inch diced, peeled sweet potatoes, stored in water
-
3 cups
1/-inch diced, peeled yams, stored in water
-
1/2 teaspoon
sea salt
-
12
twists freshly ground pepper
-
2 sprigs
fresh thyme or 1/2 teaspoon dried thyme leaves
-
2
bay leaves
-
8 cups
water or vegetable stock
-
salt and freshly ground pepper to taste
-
thinly sliced scallions and fresh cilantro leave for garnish
Directions
-
1. Heat the oil in a large soup pot over medium heat. Stir in the sliced leeks. Drain the diced sweet potatoes and yams and add them to the pot.
-
2. Sprinkle with ½ teaspoon of salt and a dozen twists of freshly ground pepper. Stir in the thyme and bay leaves. Cook for 10 minutes, stirring occasionally.
-
3. Stir in the stock or water. Bring the soup to a boil. If using bouillon paste, add it now. Lower the heat so the soup simmers, partially covered, for 20 minutes. The sweet potatoes and yams will be quite tender.
-
4. Use a blender to purée one-fourth of the soup until very smooth and creamy. Return the purée to the pot. Adjust the salt to taste.
-
5. Just before serving, swirl in the fresh spinach until wilted,
-
6. Serve Sweet Potato Leek Soup with Fresh Spinach garnished with thinly sliced scallions and leaves of fresh cilantro.
See what other Food52ers are saying.