Sweet Potato And Leek Soup

I am very fond of sweet potato. I enjoy it best mashed, steamed and baked in the oven. It’ a simple, no mess, no fuss kind of vegetable, and this winter I’ve been enjoying it mostly as a soup.

This warm bowl of healthy is particularly easy to make. You don’t need a lot of ingredients and I’ve worked on it to contain more protein, thanks to my friend Candace - who so kindly shared her sweet potato and leek recipe with me a week ago.

I think it’s fantastic to be Vegan and vegetarian, but it’s also very easy to forget to add protein to meals. It’s one of the biggest reasons for me incorporating pea protein powder to this recipe. The taste is slightly chickpea-ish, but overall it’s still tasty and fantastic.

Fun Facts: Leeks are natural diuretics and highly beneficial for your kidneys. Leeks have a low glycemic index and is low in calories - perfect for type 2 diabetic patients. They also fiber and vitamin K rich, which is highly beneficial for type 2 diabetic diets. Leeks is regarded as a super-food, and not only is it packed with vitamin and minerals, the juice of the leaves can be used in face masks as well. It can reduce acne scarring, and can repair damage cells and reduce inflammation caused by acne.

Ingredients

4-5 leeks (click on the button below on how to prepare this vegetable)

1 tbsp olive oil

1 onion, diced

3 garlic cloves, crushed

2 large sweet potato’s, peeled and sliced in 1 cm rounds

2 tsp cumin powder (can omit)

1 tbsp pea protein powder

3 cups vegetable/chicken stock (I prefer chicken)

250 ml fat free milk

2 tsp salt

black pepper

Method

1. In a large pot, heat oil and fry onions, until it’s translucent.

2. Add leeks and garlic and fry for 3 minutes.

3. Sprinkle in cumin and pea protein powder. Mix well.

4. Add sweet potatoes, pour in stock and bring to a rolling boil. Keep stirring during this step.

5. Simmer for 15 minutes with the pot lid closed.

6. Stir in milk and with an emulsion bleder/food processor, pulse all the ingredients until it’s smooth and creamy.

7. Season with salt and pepper.

8. Serve hot with croutons or crusty bread.