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Leek, spinach and sweet potato soup
by:
anka
March 6, 2015
4
1 Ratings
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1
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1
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Serves
4
Ingredients
2
smaller or 1 big leek, white and light green parts
7
ounces
(200 g) spinach fresh or frozen, chopped
1
pound
(2 medium) sweet potatoes, diced
1
cup
parsley, chopped
3
tablespoons
olive oil
2
cloves garlic and equal amounts of ginger , sliced
1
jalapeno pepper, chopped (optional but recommended
1
/
2
teaspoon
dry thyme or 2-3 sprigs of fresh
4
cups
water or stock
1
teaspoon
sea salt
1
/
2
teaspoon
black pepper, freshly ground
Directions
Clean, cut and wash leek, wash spinach if you are using fresh and coarsely chop, peel and dice sweet potato.
Heat oil and add leek, garlic, thyme, ginger and jalapeno. Cook 3-4 minutes.
Add spinach, parsley and sweet potato.
Add water or stock, salt and black pepper.
Cook for 30 minutes.
Serve as it is or blends but leave some chunky, so you can use to garnish the soup.
Tags:
Soup
Stew
Vegetable
Jalapeño
Leek
Parsley
Spinach
Sweet Potato/Yam
Thyme
Make Ahead
One-Pot Wonders
Vegan
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1 Review
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barriehie
February 19, 2023
Really good! When I pureed mine in the blender I added a bit of half n half to smooth it out and threw in a pinch of nutmeg. Will certainly make again.
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