Sweet potato and leek cream

What is better than a warm bowl of soup on a cold winter evening? This Sweet potato and leek soup of course! Did you know that leeks act as an anti-inflammatory, help lower blood pressure and cholesterol levels and contains an impressive concentration of vitamin K (click to read more about vitamin K).  This vegetable is part of the same family as onions and garlic but its taste is a bit milder. Great for soup and sautés, it is worth including it more to our day-to-day cooking.

For this recipe, I combined the leeks with sweet potatoes to give it a thicker/creamier texture.
Creamy
Super easy
Healthy
are just a few words to describe this delicious soup.

Give it a try and let me know what you think by rating the recipe and leaving a comment below. Your opinion is very important to me. Thanks for taking the time to do it. I would also invite you to tag @vic.r_c on instagram if you share the recipe.

Thanks and Enjoy!

 

 

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Vegan Cream of Leek & Sweet Potato Soup
Vegan Cream of Leek & Sweet Potato Soup
Votes: 0
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Rate this recipe!
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Servings Prep Time Cook Time
8cups 10minutes 30minutes
Servings Prep Time
8cups 10minutes
Cook Time
30minutes
Ingredients
  • 2 leeks chopped (just the white part)
  • 1 onion chopped
  • 2 sweet potatoes peeled and diced
  • 6 cups vegetable broth (warm)
  • 1 tbsp coconut oil
  • 1 tbsp parsley
  • 1 tsp dry basil
  • 1/2 tsp thyme
  • 1/4 tsp tarragon
  • 1/2 cup almond milk (optional)
  • salt & pepper to taste
Servings: cups
Units:
Ingredients
  • 2 leeks chopped (just the white part)
  • 1 onion chopped
  • 2 sweet potatoes peeled and diced
  • 6 cups vegetable broth (warm)
  • 1 tbsp coconut oil
  • 1 tbsp parsley
  • 1 tsp dry basil
  • 1/2 tsp thyme
  • 1/4 tsp tarragon
  • 1/2 cup almond milk (optional)
  • salt & pepper to taste
Servings: cups
Units:
Instructions
  1. In a large pot, heat coconut oil over medium heat.
  2. Add leeks, onion and spices. Mix well, cover and cook for 7 to 8 minutes over medium-low heat.
  3. Add the sweet potatoes and cook an additional 2 minutes.
  4. Pour in the warm vegetable broth and adjust seasoning if needed. Bring to a boil (I suggest to increase the heat to medium-high otherwise it will take a long time to boil).
  5. Once it boils, reduce heat to medium-low and let simmer uncovered for 25 to 30 minutes.
  6. Pour the soup in a food processor and blend until desired consistency. You can also use a hand blender.
  7. Optional: add the almond milk and mix well for a smoother texture.
Recipe Notes

This soup/cream will can be kept in the refrigerator for 3 to 4 days or can be frozen for later use.

 

*1 serving = 1 cup of soup/cream

Nutrition Facts
Vegan Cream of Leek & Sweet Potato Soup
Amount Per Serving
Calories 69 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Saturated Fat 2g 10%
Polyunsaturated Fat 0.2g
Monounsaturated Fat 0.2g
Sodium 627mg 26%
Potassium 159mg 5%
Total Carbohydrates 11g 4%
Dietary Fiber 2g 8%
Sugars 3g
Protein 1g 2%
Vitamin A 87%
Vitamin C 8%
Calcium 7%
Iron 9%
* Percent Daily Values are based on a 2000 calorie diet.