Festive Leek & Sweet Potato Soup with added nutmeg, orange zest and chilli flakes
(makes for 3)
Prep Time: 15mins
Cook Time: 30mins
Ingredients
4 large leeks
1 medium onion (chopped small)
3 cloves of garlic (diced)
2 medium sweet potatoes
(peeled and diced)
50g rapeseed or other pure vegetable oil
850ml good quality vegetable stock (1 good
stock cube + 850ml boiling water)
275ml cashew milk (dairy milk
also works very well)
1 tsp ground nutmeg
zest of 1/2 an orange
salt, chilli flakes and ground pepper
(to taste)
how to make it…
1. Start by trimming the leeks – trim the bottom and then discard the outer layer.
2. Now split them in half lengthways and slice finely.
3. Take a large, heavy-based saucepan, and add the oil. Once hot add the garlic
and leeks, then the onions and sweet potato chunks. Stir them all together
with a wooden spoon so they are all nicely coated in the oil and start to sweat.
Add the nutmeg and orange zest and stir again.
4. Season with salt and pepper and then place a lid on the saucepan, turn the
heat down and let the mix continue to sweat for about 15 minutes.
5. Next add the stock and cashew milk and turn up the heat to let the soup
simmer; continue for about 20 minutes until the vegetables are soft.
6. Remove from the heat and let cool for about 10 minutes before either using a
hand blender or a food processor to blitz the mixture into a puree.
7. Once pureed, return the soup to the saucepan and reheat gently – but of
course, serve hot!
Recipe from: www.cookfirst.co.uk
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