Raw Sweet Potato And Leek Soup Food

SWEET POTATO LEEK SOUP

Steps:

• 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.
• Use an immersion blender to carefully blend the soup until the desired consistency. I like mine mostly smooth with a few chunks of sweet potato left. Season with salt and pepper, if desired. Garnish with fresh parsley leaves and sauteed leeks.

THAI SWEET POTATO AND LEEK SOUP

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.

POTATO & LEEK SOUP

Steps:

• In a 6 to 8 quart stockpot melt the butter and gently cook the leeks or onions, being careful not to let the leek or onion brown.
• Add the peeled and sliced potatoes, the milk, the stock,& the herbs.
• Cover and simmer gently for about an hour or until potatoes are completely cooked through.
• Stir together cornstarch and water.
• Mix thoroughly.
• Add to soup, stirring constantly to avoid lumping.
• Cook for 5-10 minutes more, stirring occasionally, then puree the soup.
• Add the cream and gently heat, but do not boil.
• Season with salt and pepper.
• Serve with garnishes.

INSTANT POT POTATO LEEK SOUP

Steps:

• Wash and dice the leeks (you can set aside about a handful to use as garnish).Peel and roughly slice the potatoes.
• To make the soup, heat up the Instant Pot using the SAUTE function and wait until it says hot (this will take about 8 minutes). Set the Instant Pot to further SAUTE for 7 or 8 minutes. Add the olive oil and bacon. Fry until the bacon is properly browned (about 2 minutes). Remove the bacon using a slotted spoon, then set aside.
• Next, add the diced leeks and bay leaves if using, and cook for approximately 5 minutes, stirring occasionally until the leeks are soft and wilted. Add more time, if the leeks are not properly soft.
• Add in the chicken broth, diced potatoes, oregano, and a pinch of salt to season then stir. Close the lid, making sure to set it to SEAL, then program the Instant Pot to cook at HIGH PRESSURE for 5 minutes. Once cooked, allow the Instant Pot to NATURALLY PRESSURE RELEASE for 15 minutes.
• Remove and discard the bay leaves. For a chunky soup, remove one-third of the potato leek soup from the Instant Pot and set it aside in a bowl. Add in one can of coconut milk then use an immersion blender to blend to the desired consistency. Once blended, add in the cooked bacon, nutmeg, as well as the potato and leek that you had previously set aside, then combine. Check for salt and add more if needed.
• Garnish the potato leek soup with fried bacon or finely sliced leek (fry your leek if you do not like the taste of raw leeks).

LEEK AND ONION SOUP

Steps:

• Gently fry the leeks and onion for 10 minutes, or until soft and translucent.
• Add the potato and stock, then bring to a simmering point. Let it simmer for 15 minutes or until the potato is cooked.
• Pour in the almond milk, and let it simmer for another 2 minutes.
• Transfer everything to a food processor and blend until smooth. Alternatively, you can you a stick blender and do it straight in the pot.
• Season to taste then divide the soup between four bowls.
• Sprinkle with chives and drizzle with vegan cream. Serve with your favourite bread. Enjoy!

SPICED SWEET POTATO AND ROASTED GARLIC SOUP WITH TURMERIC

Steps:

• Instructions Put the leek, garlic and lemongrass in a roasting tin, drizzle over the olive oil and put in a 200c/392°F oven for 20 minutes. Take the leek and lemongrass out and set aside after this time but return the garlic for another 10 minutes. Meanwhile, pour the stock into a pan and bring to a boil then add sweet potato, carrot, turmeric, cumin and paprika. Simmer for 15 minutes or until the sweet potato and carrot are tender then add the roasted leeks and lemongrass. Remove the roasted garlic cloves from the skin and add to the pan along with the coconut milk, coriander and Thai holy basil. Let the soup cool a little then transfer to a blender or with a hand blender blitz until smooth. re-heat in a pan when ready to be served.

LEEK & SWEET POTATO SOUP

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.

SWEET POTATO, LEEK & LENTIL CASSEROLE [VEGAN] [GLUTEN FREE]

Steps:

• Heat the coconut oil in a saucepan. Add the finely chopped onion, crushed garlic, cumin, coriander, fenugreek seeds, turmeric, ginger and curry powder. Fry gently until soft to release aromas.
• Peel the sweet potatoes and cut in 1cm dice [0.4 inches].
• Cut the trimmed leeks in 1/2cm slices [0.2 inches]. Wash to remove dirt. Drain.
• Add the sweet potatoes, leeks, lentils and can tomatoes to the onion mixture.
• Top with the vegetable stock. Bring to a boil then lower to a medium heat and covered for 20-30 mins until the vegetables and lentils are soft. They should still have a bite.
• When the casserole is cooked, add lemon juice and season to taste.
• Serve with some warm pitta bread and fresh coriander leaves sprinkled on top.