First of all I think it’s important that I make it clear, I LOVE soups! It’s one of my favourite foods and always has been. There is something very comforting, filling and nourishing about a good bowl of soup. Now that that’s out of the way, growing up potato leek soup was always my favourite. Now, I have nothing against potatoes, they are delicious but sweet potatoes have many more nutrients and I actually prefer them so I decided I had to attempt a sweet potato leek soup and it turned out to be amazing! I have since made this recipe using butternut squash and it was equally as amazing so you can try this with either sweet potato or butternut squash or even do a mix of both!
This soup stays good in the refrigerator for up to 5 days and in the freezer for 8 weeks. I like to top this soup with roasted chickpeas or toasted pumpkin seeds for added protein and a little crunch!
Sweet Potato Leek Soup
Ingredients
- 6 cups sweet potato peeled and cubed
- 4 cups leeks cleaned and sliced
- 2 tbsp avocado oil or ghee
- 1 medium onion I used white
- 4 cloves garlic minced
- 6 cups broth chicken or vegetable
- 1 tsp garlic powder
- 2 cups coconut milk
- Sea salt & Pepper
Instructions
- In a large pot heat avocado oil or ghee over medium/high heat until hot. Add in onion and garlic, stirring around so they don’t burn, 3-4 minutes.
- Add in leeks and sweet potato, combine all ingredients together, add in garlic powder, sea salt and pepper. Let cook for 4-5 minutes until leeks begin to soften and sweet potatoes turn bright orange.
- Add broth and coconut milk, this should cover your vegetables, if it doesn’t add more broth. Let everything come to a low boil, once boiling, cover, lower heat to simmer and let simmer for 30-40 minutes.
- Once everything has been simmering for 30-40 minutes, make sure sweet potatoes are super soft. You can then transfer to a blender in batches and blend to puree or you can use an immersion blender to blend, serve and enjoy!
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