Posts Tagged vegetarian recipes

Sweet Potato and Leek Soup…A Warm, Winter Treat

Two of my favorite “super foods” are sweet potato and coconut, and winter is the best time to find some North Carolina sweet potatoes at the grocery store or farmers market. Sweet potatoes are chock full of vitamins, minerals, antioxidants, and fiber; while coconut is a healthy fat that is essential to include in your diet. Throw some chopped onions, garlic, cumin and leeks into the mix, and you have a warm, creamy, and delicious soup that is a great comfort food or post-workout recovery meal. This was my first time cooking with leeks, but I really did enjoy the taste. I made this soup after a long day at work and a workout at the gym, so I stopped at Whole Foods on my way home and got a whole grain bread bowl to eat my soup out of! It was delicious…you need to try it!

 

Sweet Potato and Leek Soup

Serves: 4

Ingredients:

1 onion, chopped

3 cloves garlic, crushed

2 tsp. ground cumin

1 tbsp cooking fat like coconut oil or clarified butter (I used Smart Balance butter blend)

2-3 large leeks, top part removed, and softer part sliced into rounds

4 cups chicken stock

1 can coconut milk (I used an organic, light coconut milk)

Sea salt and black pepper to taste

 

Preparation:

1. Saute the onions with the cooking fat in a large sauce pan over medium heat for a few mintues. Stir frequently to prevent the onions from burning.

2. Add the garlic and leeks to the pan and cook for another 3-4 minutes to allow everything to soften.

3. Sprinkle in the cumin, combine well.

4. Add the stock and the sweet potatoes. Bring to a boil and then allow to simmer for about 10-15 minutes, until the sweet potatoes are softened.

5. Remove the soup from the heat and slowly mix in the coconut milk

6.Puree the soup in a blender and serve.

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