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Sweet Potato Leek Soup

 

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Sweet Potato Leek Soup
 

 

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Recipe

Sweet Potato Leek Soup

I love this sweet potato soup filled with the flavor of leeks, hearty and delish. Sweating is a cooking technique by which vegetables are cooked in a small amount of fat over low heat. The vegetables cook in their own juices and soften but do not brown.

Times

  • Prep Time : 10 min
  • Cook Time : 15 min
  • Ready Time : 25 min

Servings

4 Servings

Ingredients

  • 2 tablespoons canola oil
  • 1 medium onion, finely chopped
  • 1 clove garlic, minced
  • 2 leeks, white and light green parts, rinsed, dried, and thinly sliced
  • 2 sweet potatoes, peeled and cut in 1⁄4-inch cubes
  • 1 tablespoon kosher salt
  • a pinch cayenne pepper, optional
  • 1 (32-ounce) box Vegetable Broth
  • 1⁄4 cup chopped fresh flat leaf parsley

Directions

Heat oil in a stockpot over medium-high heat. Add onions, garlic, and leeks. Sweat vegetables for 5 minutes. Add sweet potatoes, salt, and cayenne; mix well. Cook for 5 minutes more. Stir in broth and parsley. Cover and bring to a boil; reduce heat, and simmer for 15 minutes. Adjust seasoning, if needed.

Serve with Blueberry/Fruit and Cheese Quesadillas

Source: Quick & Kosher: Meals in Minutes by JAMIE GELLER

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About Jamie Geller

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Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."

 

comments

 

4 Responses to Sweet Potato Leek Soup

  1. avatar says: Racheli

    A 1/2 tsp of cayenne is way too much! My mouth was on fire and I couldn’t taste any of the flavor. I added carrots, lemon juice, honey, celery, water, and even more sweet potato to try to rescue the soup. It eventually came out fine, but I’d advise to add much less cayenne.

    • OY Racheli – we really like spicy here and I am sorry I didn’t realize this was so hot! Thank you so much for commenting I will adjust the recipe to say “a pinch, optional” – again I really appreciate your feedback!

  2. avatar says: Susan

    hi. living in israel, what would you suggest using instead of a 32 oz box of vegetable broth. it’s very expensive if you can find it here. is there a quick and easy alternative that does not include powdered soup mix?

    • Hi I totally understand – my hubby cringed every time I buy the boxed organic broth. There is an easy alternative but not quick. You can of course make your own broth by coarsely chopping your favorite veggies, simmering until flavorful and then straining. Or you can sue water here and then spice with additional S + P and perhpahs some turmeric and cumin. If you go that route you may want to consider pureeing the soup to make it all the more flavorful.

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