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Ingredients
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2
smaller or 1 big leek, white and light green parts
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7 ounces
(200 g) spinach fresh or frozen, chopped
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1 pound
(2 medium) sweet potatoes, diced
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1 cup
parsley, chopped
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3 tablespoons
olive oil
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2
cloves garlic and equal amounts of ginger , sliced
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1
jalapeno pepper, chopped (optional but recommended
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1/2 teaspoon
dry thyme or 2-3 sprigs of fresh
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4 cups
water or stock
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1 teaspoon
sea salt
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1/2 teaspoon
black pepper, freshly ground
Directions
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Clean, cut and wash leek, wash spinach if you are using fresh and coarsely chop, peel and dice sweet potato.
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Heat oil and add leek, garlic, thyme, ginger and jalapeno. Cook 3-4 minutes.
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Add spinach, parsley and sweet potato.
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Add water or stock, salt and black pepper.
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Cook for 30 minutes.
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Serve as it is or blends but leave some chunky, so you can use to garnish the soup.
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