Sweet potato soup recipe
Sweet Potato Soup is a hearty dish made from the nutritious and versatile sweet potato. Packed with vitamins, minerals, and fiber, sweet potatoes offer a range of health benefits. In this soup, the natural sweetness of the potatoes is enhanced by savory spices and herbs, creating a harmonious balance of flavors. It’s a wholesome option for both vegetarians and meat lovers alike, making it a crowd-pleaser for any occasion.
Ingredients:
- 2 lb sweet potato, peeled, quartered lengthwise, cut into 2cm chunks
- 1 tbsp cumin powder
- 1 tsp black pepper
- 1.25-liter quarts chicken or vegetable stock, low sodium (See note 2)
- 1.5 tsp cooking / kosher salt
- 1/3 cup cream (any type) or an extra knob of butter
- 2 garlic cloves, chopped
- 2 leeks, white and pale green part only, quartered, cut into 1cm slices (See note 1)
- 2 onions, diced
- 2 tbsp extra virgin olive oil
- 2 tbsp unsalted butter – or more oil
Instructions:
- To sauté the aromatics, heat oil, and butter in a large pot over medium heat. Cook the onion, leek, and garlic till soft, approximately five minutes. Then, add the sweet potato and cumin, and cook for an additional 3 minutes while stirring occasionally.
- Next, simmer the mixture for 20 minutes by adding stock, salt, and pepper. Allow it to gently cook without covering the pot until the sweet potato becomes very tender.
- To create a smooth texture, remove the pot from the stove and blend the mixture until smooth using a hand-held stick blender (See note 4 for blender). Stir in the cream.
- For garnish, ladle the soup into bowls and drizzle with yogurt, cream, or olive oil. Add a sprinkle of crunchy toppings like pistachios and crispy flatbread strips for extra texture. (See note 3)
Notes:
1. To wash leeks, remove the dark green part and use only the soft white and pale green portion. Cut the leek lengthwise into quarters, keeping the root intact for easier handling. Rinse the cut part under running water, shake off excess water, and then chop it.
2. I prefer making the stock with chicken for a richer flavor, but vegetable stock works well too, especially for vegetarian options.
3. For garnishes, I recommend drizzling something and adding a crunchy element to the soup. In this recipe, I used crispy flatbread strips to complement the hint of Moroccan flavors (thanks to the cumin!). To make the strips, cut them into 1cm / 0.4″ pieces, scrunch them in your hand to curl, and fry them in oil at 180°C/350°F for 20 seconds until lightly golden. Sprinkle salt immediately while hot to make it stick.
Alternatively, you may bake the strips with the aid of using generously coating them with olive oil spray, sprinkling salt, and baking them at 180°C/350°F (160°C fan) for 10 to thirteen mins till golden and crisp, tossing them as soon as or twice. The cooking time might also additionally range primarily based totally on the thickness of the flatbread.
For croutons, reduce crustless bread to 0.75 cm / ⅓” cubes, toss them in a touch of olive oil to coat, sprinkle with a pinch of salt, and bake at 180°C/350°F for 10 mins, tossing them halfway, till golden and crunchy. Allow them to cool completely on the tray before using.
4. If using a blender, allow the soup to cool for 10 minutes. Transfer half of the soup to the blender, making sure to remove the feeder tube lid (as it may blow off due to the heat). Place the blender lid securely, cover the hole with a folded tea towel, and blend until smooth. Transfer the blended soup to a separate pot. Repeat this process with the remaining soup. Alternatively, a stick blender can also be used for easier blending.
Note: The soup may appear slightly lumpy in the blender, but it will taste smooth.
5. Leftover soup can be stored in the refrigerator for up to 4 days and is suitable for freezing.