Spiced Sweet Potato & Leek Soup topped with Caramelised Onions

by Marika Roseberg
0 comment
AuthorMarika RosebergDifficultyBeginner

Yields8 Servings
Prep Time15 minsCook Time15 minsTotal Time30 mins
 3 large leeks (trimmed & sliced)
 3 large sweet potatoes (peeled & diced)
 15 g butter
 2 tbsp olive oil
 ¼ tsp ground cinnamon
 ¼ tsp ground cumin
 ¼ tsp ground ginger
 ¼ tsp cayenne pepper
 3 garlic cloves
 1 l vegetable stock
 200 ml coconut cream
 salt & pepper
Caramelised Onions
 2 red onions (thinly sliced)
 2 tbsp olive oil
 1 tbsp dark muscovado sugar
 2 tbsp balsamic vinegar
1

Heat butter and olive oil in a large stock pot, add leeks and sauté for about 5 Minutes or until soft, then add garlic sauté for further .

2

Add diced sweet potato, stock, salt & pepper and simmer for 15 Minutes or until sweet potato is cooked.

3

Meanwhile, caramelise onions for topping as follows;

Heat olive oil in a medium pan, add onions and cook (stirring occasionally) on low for 15 Minutes or until onions are very soft.

Add balsamic vinegar, sugar and cook for further 5 Minutes or until the liquid has evaporated. Set aside until ready to serve.

4

Remove soup from the heat, add coconut cream and blend until smooth. Place it back on the stove and reheat.
Serve topped with caramelised onions.

Ingredients

 3 large leeks (trimmed & sliced)
 3 large sweet potatoes (peeled & diced)
 15 g butter
 2 tbsp olive oil
 ¼ tsp ground cinnamon
 ¼ tsp ground cumin
 ¼ tsp ground ginger
 ¼ tsp cayenne pepper
 3 garlic cloves
 1 l vegetable stock
 200 ml coconut cream
 salt & pepper
Caramelised Onions
 2 red onions (thinly sliced)
 2 tbsp olive oil
 1 tbsp dark muscovado sugar
 2 tbsp balsamic vinegar

Directions

1

Heat butter and olive oil in a large stock pot, add leeks and sauté for about 5 Minutes or until soft, then add garlic sauté for further .

2

Add diced sweet potato, stock, salt & pepper and simmer for 15 Minutes or until sweet potato is cooked.

3

Meanwhile, caramelise onions for topping as follows;

Heat olive oil in a medium pan, add onions and cook (stirring occasionally) on low for 15 Minutes or until onions are very soft.

Add balsamic vinegar, sugar and cook for further 5 Minutes or until the liquid has evaporated. Set aside until ready to serve.

4

Remove soup from the heat, add coconut cream and blend until smooth. Place it back on the stove and reheat.
Serve topped with caramelised onions.

Spiced Sweet Potato, Coconut & Leek Soup

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