Leek and Sweet Potato Soup

 This is a variation on the traditional leek and potato soup. I try to purchase the dark orange sweet potatoes as they have a better colour when pureed.  I often add some green ginger and tumeric for a slightly more spicy flavour. Serve it with crusty bread, a savoury muffin or try the pesto and parmesan roll.

Sweet Potato and Leek Soup

Ingredients

2 leeks, trimmed, split in half length ways, washed and sliced 1 onion , diced 2 cloves garlic, crushed 1 -2 tablespoons oil/butter 2 large sweet potatoes, peeled and cut into large dice/pieces  1 -2 litres vegetable stock/chicken stock/water or combination a pinch of dried chilli flakes Optional 1 knob green ginger, washed and thinly sliced 1 small piece of turmeric, washed and sliced

salt freshly ground black pepper To serve freshly chopped parsley/chives/spring onion cream/sour cream Dukkah

Method

Place oil/butter in large saucepan, add onion, leeks, garlic and sweet potato. Sweat over low heat until leeks are soft. Do not allow to colour and stir occasionally.

Add stock or water, vegetables need to be just covered. Bring to boil then reduce heat and simmer until sweet potatoes are soft. Remove from heat.

Puree with a stick blender or food processor.

Adjust consistency; it may need a little extra water. Check flavour. Add pepper and some salt if needed.

Serve hot with a spoon of cream/sour cream, fresh herbs and a sprinkle of Dukkah or finely chopped pumpkin seeds.

Optional

If using ginger and turmeric add to pot with the sweet potato. 

Pesto and Parmesan Rolls

Ingredients

4 -6 rolls or a breadstick

4 tablespoons soft butter

1 tablespoon pesto

2 tablespoons grated parmesan cheese

Method

Combine butter, pesto and parmesan, beat well.

Slice each roll into four of five slices from top to bottom

Spread a thin layer pr the butter over both sides of each slice of roll and reassemble.

Wrap each roll in foil, bake at 180 deg C until butter melts into bread and the roll is hot. This will take 10 minutes or a longer depending on the size of the roll.

I often make a big batch of these and freeze them ready to have with soup.