Delicious spiced warming thick soup for supping on chilly days. Great served with fingers of grilled nan bread.
Prep 15 minutes
Cook 45 mins
1kg Leeks, finely chopped in a food processor
1kg Sweet Potato, peeled and finely chopped in a food processor
1 tbsp Light and mild olive oil
2 tsp Ground turmeric
1 tsp each of ground clove, coriander, cumin, mild chilli and cardamom
Generous sprinkling of ground sea salt and black pepper
1.5 pints Vegetable stock
300ml Single cream
50g Fresh coriander leaf, finely chopped, leaving a few whole leaves for garnish
Gently sweat the shredded leek in the butter and olive oil for 5 minutes to soften. Stir in the spices and cook for a further 3 minutes. Add the sweet potato, seasoning and stock. Bring to a gentle simmer. Cover and simmer for 30 minutes.
Whizz in batches in a food processor with the single cream and coriander until smooth. Top with the coriander leaf and serve with fingers of warm nan bread.