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
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Ingredients
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3 tablespoons
olive oil
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6 cups
thinly sliced leeks, white and light green parts only
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8 cups
1/2-inch diced, peeled sweet potatoes, stored in water
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3 cups
1/-inch diced, peeled yams, stored in water
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1/2 teaspoon
sea salt
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12
twists freshly ground pepper
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2 sprigs
fresh thyme or 1/2 teaspoon dried thyme leaves
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2
bay leaves
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8 cups
water or vegetable stock
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salt and freshly ground pepper to taste
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thinly sliced scallions and fresh cilantro leave for garnish
Directions
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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.
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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.
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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.
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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.
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5. Just before serving, swirl in the fresh spinach until wilted,
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6. Serve Sweet Potato Leek Soup with Fresh Spinach garnished with thinly sliced scallions and leaves of fresh cilantro.
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