Introduction
This delicious sweet potato soup is a perfect blend of flavors and textures, making it a comforting dish for any occasion. With the natural sweetness of the sweet potatoes, the aromatic spices, and the creamy finish, this soup is sure to be a hit with family and friends. Plus, it’s easy to make and can be customized with various garnishes for added flavor and crunch.
Detailed Ingredients with measures
– 2 tablespoons extra virgin olive oil
– 30g (2 tablespoons) unsalted butter (or more oil)
– 2 onions, diced
– 2 leeks, white and pale green parts only, quartered and sliced into 1cm (1/2 inch) pieces
– 2 garlic cloves, chopped
– 1 kg (2 lb) sweet potatoes, peeled, quartered lengthwise, and cut into 2cm (0.8 inch) chunks
– 1 tablespoon cumin powder
– 1.25 liters (1.25 quarts) low-sodium chicken or vegetable stock
– 1.5 teaspoons cooking or kosher salt
– 1 teaspoon black pepper
– 1/3 cup cream (any type) or an extra knob of butter
Prep Time
20 minutes
Cook Time, Total Time, Yield
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: Serves 4-6
Instructions
1. Heat the olive oil and melt the butter in a large heavy-based pot over medium heat. Add the diced onions, leeks, and chopped garlic. Sauté for 5 minutes until softened.
2. Add the sweet potato chunks and cumin powder to the pot. Cook for an additional 3 minutes, stirring regularly to coat the sweet potatoes with the flavored oil and toast the cumin.
3. Pour in the stock, and add the salt and black pepper. Bring the mixture to a simmer and cook uncovered for 20 minutes, or until the sweet potatoes are very tender.
4. Remove the pot from the heat. Using a hand-held stick blender, purée the soup until smooth. If using a countertop blender, allow the soup to cool slightly before blending in batches, ensuring the lid is secure and the feeder cap is removed to prevent pressure build-up.
5. Stir in the cream (or extra butter) until well combined.
6. Ladle the soup into bowls. Drizzle with your choice of olive oil, cream, yogurt, or sour cream, and sprinkle with a crunchy garnish like flatbread strips, croutons, pistachios, pepitas, or crispy fried shallots.
Notes
– If leeks are unavailable or expensive, substitute with an additional onion.
– For a vegetarian version, use vegetable stock instead of chicken stock.
– To make crispy flatbread strips: Cut flatbread into 1cm (0.4 inch) strips, scrunch them to create curls, and fry in 3cm (1 inch) of oil at 180°C (350°F) for 20 seconds until light golden. Sprinkle with salt immediately after frying. Alternatively, bake the strips by coating them with olive oil spray, sprinkling with salt, and baking at 180°C (350°F) for 10-13 minutes until golden and crisp, tossing once or twice during baking.
– Leftover soup can be stored in the refrigerator for up to 4 days or frozen for longer storage.
Detailed Directions and Instructions
Step 1: Heat Oil and Sauté Aromatics
Heat the extra virgin olive oil and melt the unsalted butter in a large heavy-based pot over medium heat. Add the diced onions, leeks, and chopped garlic. Sauté for 5 minutes until softened.
Step 2: Add Sweet Potatoes and Cumin
Add the sweet potato chunks and cumin powder to the pot. Cook for an additional 3 minutes, stirring regularly to coat the sweet potatoes with the flavored oil and toast the cumin.
Step 3: Pour in Stock and Season
Pour in the low-sodium chicken or vegetable stock, and add the salt and black pepper. Bring the mixture to a simmer and cook uncovered for 20 minutes, or until the sweet potatoes are very tender.
Step 4: Purée the Soup
Remove the pot from the heat. Using a hand-held stick blender, purée the soup until smooth. If using a countertop blender, allow the soup to cool slightly before blending in batches, ensuring the lid is secure and the feeder cap is removed to prevent pressure build-up.
Step 5: Add Cream or Extra Butter
Stir in the cream (or extra butter) until well combined.
Step 6: Serve the Soup
Ladle the soup into bowls. Drizzle with your choice of olive oil, cream, yogurt, or sour cream, and sprinkle with a crunchy garnish like flatbread strips, croutons, pistachios, pepitas, or crispy fried shallots.
Notes
Leek Substitution
If leeks are unavailable or expensive, substitute with an additional onion.
Vegetarian Option
For a vegetarian version, use vegetable stock instead of chicken stock.
Crispy Flatbread Strips
To make crispy flatbread strips: Cut flatbread into 1cm (0.4 inch) strips, scrunch them to create curls, and fry in 3cm (1 inch) of oil at 180°C (350°F) for 20 seconds until light golden. Sprinkle with salt immediately after frying. Alternatively, bake the strips by coating them with olive oil spray, sprinkling with salt, and baking at 180°C (350°F) for 10-13 minutes until golden and crisp, tossing once or twice during baking.
Storage Instructions
Leftover soup can be stored in the refrigerator for up to 4 days or frozen for longer storage.
Cook techniques
Sautéing
Sautéing involves cooking ingredients quickly in a small amount of oil or fat over medium to high heat. This technique is used initially to soften the onions, leeks, and garlic, allowing their flavors to develop before adding the other ingredients.
Toasting Spices
Toasting spices like cumin enhances their flavor. In this recipe, the cumin powder is added to the sweet potato chunks and cooked briefly to release its aroma and deepen its taste.
Simmering
Simmering is a gentle cooking method that allows ingredients to cook evenly and develop flavor. In this recipe, the sweet potatoes are simmered in the stock until tender, which helps infuse the soup with rich flavors.
Puréeing
Puréeing is a technique used to create a smooth texture from solid ingredients. A hand-held stick blender is used to blend the cooked soup until silky, while a countertop blender can also achieve this texture if the soup is cooled slightly first.
Garnishing
Garnishing adds visual appeal and texture to a dish. This recipe suggests various garnishes like a drizzle of olive oil or cream and a crunchy element to complement the creamy soup.
FAQ
Can I use other vegetables instead of sweet potatoes?
Yes, you can substitute sweet potatoes with other vegetables like butternut squash or carrots, but the flavor and texture may differ.
How do I make this soup vegan?
To make the soup vegan, simply use vegetable stock instead of chicken stock and omit any cream or butter, or substitute them with plant-based alternatives.
What can I do if I don’t have a stick blender?
If you don’t have a stick blender, carefully transfer the soup to a countertop blender in batches to purée it, letting it cool slightly before blending.
How do I store leftover soup?
Leftover soup can be stored in the refrigerator for up to 4 days or frozen for longer storage in airtight containers.
What are some alternative garnishes for this soup?
Alternative garnishes include chopped herbs, crumbled feta cheese, or roasted nuts, which will add flavor and texture to the final dish.
Conclusion
This creamy sweet potato soup, enriched with the flavors of onions, leeks, and cumin, provides a warm and hearty meal that is both comforting and nutritious. Its versatile nature allows for various garnishes and modifications, catering to different dietary preferences while retaining its delicious essence. Whether enjoyed as a cozy dinner or a flavorful appetizer, this soup is sure to please.
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