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