So you’ve bought our latest Winter Issue, you’re ready to sit down and indulge, but a simple cup of coffee just doesn’t seem to cut it in this weather. You desperately need something to keep your energy going and your belly warm…
…which is why we’ve decided to share this delicious potato and leek soup recipe with you. Perfect for a rainy day, under the covers.
You can try this recipe with normal potatoes but for a healthy update we suggest sweet potatoes, for extra added antioxidants and vitamin C. Sweet potatoes keep you fuller for longer, and you won’t want to take a nap after eating them. Another tip is to use beans instead of dairy. This is a great technique when making blended soups because beans add the creamy texture you would usually get from cream, but without the high fat content, plus you get an extra hit of filling fibre.
Topped off with crispy, roasted, ginger-kissed pumpkin seeds, you can’t go wrong with this warming winter classic.
Sweet Potato Vichyssoise:
• 3 leeks
• 5 cloves garlic
• 4 medium sweet potatoes
• 6 cups vegetable stock
• 1 cup cooked white beans (cannellini, navy, butter…)
• Knob of coconut oil
• 1 Tbsp olive oil
• Juice of 1 lemon
• 1 tsp. sea salt
• 2 tsp. turmeric (optional)
• cayenne to taste
• Prepare leeks by removing the very tip of the root, and the tough, dark green parts at the very top. Chop leeks, then swirl them around in a large bowl of water to remove any dirt (due to how they grow, leeks can have a little grit between their layers).
• In a large stock pot, heat a knob of coconut oil or butter, add turmeric, cayenne and leeks with a teaspoon of sea salt. Stir to coat and let cook on medium heat for five minutes or so, until leeks have softened. Mince garlic and add to the pot.
• Scrub the sweet potatoes, and chop them into rough cubes (leave the skin on!). Add them to the pot, stir and cook for a few minutes. Add stock and beans. Bring to a boil, reduce to simmer and cook until sweet potatoes are soft, about 15 – 20 minutes.
• Using a regular blender or stick blender, puree the soup until totally creamy. Add olive oil and lemon juice, plus salt to taste if necessary, blend once more and serve with Ginger-Kissed Pumpkin Seeds.
Ginger-Kissed Pumpkin Seeds
Makes ½ cup
• ½ cup pumpkin seeds (pepitas)
• ½ tbsp. olive oil
• ½ tbsp. maple syrup
• 1 tbsp. ginger powder
• pinch sea salt
• Preheat oven to 150°C.
• Toss pumpkin seeds with other ingredients. Place on a baking sheet and roast in the oven for 10-15 minutes until toasty and fragrant. Remove and let cool. Store leftovers in an airtight container.
For more delicious recipes, grab a copy of our latest issue and get lost in the world of bread and butter (the perfect accompaniment to this delicious soup).