Who ever thought a cookbook witha dogon the cover would become a NYT best seller.
If leeks are a bit pricey, use more onion instead.
Serve with a shower of something crunchy croutons, nuts, crispy shallots.
Lots of leek and onion add a big flavour boost to this sweet potato soup
I used flatbread ribbons and pistachios.
Its fine, but its kind of boring (sorry!).
A carton of cream and giant hunk ofcheesy garlic breadwill go a long way to make it more interesting.
Lots of leek and onion add a big flavour boost to this sweet potato soup
Gosh, its amazing what a difference it makes to turn fine into OMG THIS IS SO DELICIOUS!!
All you need for The Sweet Potato Soup
Heres all you need.
The recipe only calls for 1/3 cup cream (80 ml!)
for a touch of creamy mouthfeel.
We dont need much because the generous amount of leek & onion plus the cumin adds great flavour.
Without these, Id be using a lot more cream!
Just one onion to replace two leeks.
Because leeks have a more subtle, mild taste than onion.
Two extra onions would make this soup too oniony, I think.
Bonus Leeks dont make your eyes water when you cut them!
Cumin powder A spice that really compliments the sweet flavour of sweet potato.
Gives this a flavour reminiscent of Moroccan food which you know is a good thing!
Garlic This soup was never going to happen without garlic!
So I took the best of both worlds by using equal amounts of each.
you’re free to double up on either of them, if you prefer.
But it really does give the soup deeper flavour than vegetable stock.
However, I freely substitute vegetable stock.
Cream Any dairy cream will work here.
Thickened or heavy cream, pure cream, single cream, double cream etc.
Alternatives I havent tried coconut milk or cream but I think theyd work nicely here.
Id rather use an extra knob of butter, personally.
Prevent screen from sleeping
How to make sweet potato soup
Im a stick blender girl, when it comes to soups.
So much less mess than using a blender.
Sauteleek, onion and garlic for 5 minutes until sweet and softened.
Simmer 20 minutes Add the stock and simmer for 20 minutes with the lid off.
Blitzwith a stick blender until smooth.
Serve Ladle into bowls and shower with something crispy!
More chat on this below.
I drink it by the mugful, plain.
And wow, yes, wecando something different to the usual croutons and a swirl of cream!!!
Today crispy flatbread ribbons, a sprinkle of pistachio and swish of olive oil.
Chosen as a nod to the Moroccan vibes in this soup.
I fried the crispy ribbons for shooting speed purposes but they are just as easily baked.
Directions in the recipe.
Nagi x
PS And yes, you’re able to absolutely do croutons instead if you prefer.
Dont let me deter you!
(By big, I am obviously referring to extreme amounts of food scavenging and play time.)
