Never underestimate the power of a nourishing soup, Chef! By oven-roasting the sweet potato first, we add that sweet, caramelised, smoky twang that a boil-only method won’t. Layered with flavours of leek, white wine & nutmeg and topped with crispy homemade sourdough croutons.
Vegetarian Sweet Potato & Leek Soup
Vegetarian Sweet Potato & Leek Soup
with sourdough croutons
Hands on Time: 25 - 45 minutes
Overall Time: 35 - 55 minutes
Ingredients:
- Fresh Cream
- Fresh Thyme
- Garlic Clove
- Garlic Cloves
- Ground Nutmeg
- Leeks
- Sourdough Baguette
- Sourdough Baguettes
- Sweet Potato
- Vegetable Stock
- White Wine
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter (optional)
- Blender
- Paper Towel
THYME TO START
Preheat the oven to 200°C. Spread the sweet potato pieces on a roasting tray. Coat in oil, the picked thyme, and seasoning. Roast in the hot oven until golden, 15-20 minutes (shifting halfway).
CRISPY CROUTONS
Toss the bread chunks in a drizzle of olive oil, ½ the grated garlic, and seasoning. Place a pan over medium heat. When hot, toast the bread until crispy, 3-4 minutes (shifting occasionally). Remove from the pan and drain on paper towel.
NOW FOR THE SOUP
When the roast has 5 minutes remaining, boil the kettle. Place a pot (big enough for the soup) over medium-high heat with a drizzle of oil or a knob of butter (optional). When hot, fry the sliced leeks until soft, 2-3 minutes (shifting frequently). Deglaze the pan with the wine until almost all evaporated. Add the roasted sweet potato, the remaining garlic, the nutmeg, the stock, and 400ml of boiling water. Simmer until slightly reduced, 8-10 minutes.
SMOOTH OPERATOR
When the soup has reduced, add ¾ of the cream. Place into a blender and pulse until smooth. Season.
BOWL UP AND BOWL ‘EM OVER
Bowl up the sweet potato & leek soup. Scatter over the garlic croutons. Drizzle over the remaining cream.
Sweet Potato - 250g
Fresh Thyme - 3g
Sourdough Baguette - 1
Garlic Clove - 1
Leeks - 100g
White Wine - 30ml
Ground Nutmeg - 2.5ml
Vegetable Stock - 10ml
Fresh Cream - 60ml
THYME TO START
Preheat the oven to 200°C. Spread the sweet potato pieces on a roasting tray. Coat in oil, the picked thyme, and seasoning. Roast in the hot oven until golden, 15-20 minutes (shifting halfway).
CRISPY CROUTONS
Toss the bread chunks in a drizzle of olive oil, ½ the grated garlic, and seasoning. Place a pan over medium heat. When hot, toast the bread until crispy, 3-4 minutes (shifting occasionally). Remove from the pan and drain on paper towel.
NOW FOR THE SOUP
When the roast has 5 minutes remaining, boil the kettle. Place a pot (big enough for the soup) over medium-high heat with a drizzle of oil or a knob of butter (optional). When hot, fry the sliced leeks until soft, 2-3 minutes (shifting frequently). Deglaze the pan with the wine until almost all evaporated. Add the roasted sweet potato, the remaining garlic, the nutmeg, the stock, and 800ml of boiling water. Simmer until slightly reduced, 8-10 minutes.
SMOOTH OPERATOR
When the soup has reduced, add ¾ of the cream. Place into a blender and pulse until smooth. Season.
BOWL UP AND BOWL ‘EM OVER
Bowl up the sweet potato & leek soup. Scatter over the garlic croutons. Drizzle over the remaining cream.
Sweet Potato - 500g
Fresh Thyme - 5g
Sourdough Baguettes - 2
Garlic Cloves - 2
Leeks - 200g
White Wine - 60ml
Ground Nutmeg - 5ml
Vegetable Stock - 20ml
Fresh Cream - 125ml
THYME TO START
Preheat the oven to 200°C. Spread the sweet potato pieces on a roasting tray. Coat in oil, the picked thyme, and seasoning. Roast in the hot oven until golden, 20-25 minutes (shifting halfway).
CRISPY CROUTONS
Toss the bread chunks in a drizzle of olive oil, ½ the grated garlic, and seasoning. Place a pan over medium heat. When hot, toast the bread until crispy, 4-5 minutes (shifting occasionally). Remove from the pan and drain on paper towel.
NOW FOR THE SOUP
When the roast has 5 minutes remaining, boil the kettle. Place a pot (big enough for the soup) over medium-high heat with a drizzle of oil or a knob of butter (optional). When hot, fry the sliced leeks until soft, 3-4 minutes (shifting frequently). Deglaze the pan with the wine until almost all evaporated. Add the roasted sweet potato, the remaining garlic, the nutmeg, the stock, and 1.2L of boiling water. Simmer until slightly reduced, 10-12 minutes.
SMOOTH OPERATOR
When the soup has reduced, add ¾ of the cream. Place into a blender and pulse until smooth. Season.
BOWL UP AND BOWL ‘EM OVER
Bowl up the sweet potato & leek soup. Scatter over the garlic croutons. Drizzle over the remaining cream.
Sweet Potato - 750g
Fresh Thyme - 8g
Sourdough Baguettes - 3
Garlic Cloves - 3
Leeks - 300g
White Wine - 90ml
Ground Nutmeg - 7,5ml
Vegetable Stock - 30ml
Fresh Cream - 180ml
THYME TO START
Preheat the oven to 200°C. Spread the sweet potato pieces on a roasting tray. Coat in oil, the picked thyme, and seasoning. Roast in the hot oven until golden, 20-25 minutes (shifting halfway).
CRISPY CROUTONS
Toss the bread chunks in a drizzle of olive oil, ½ the grated garlic, and seasoning. Place a pan over medium heat. When hot, toast the bread until crispy, 4-5 minutes (shifting occasionally). Remove from the pan and drain on paper towel.
NOW FOR THE SOUP
When the roast has 5 minutes remaining, boil the kettle. Place a pot (big enough for the soup) over medium-high heat with a drizzle of oil or a knob of butter (optional). When hot, fry the sliced leeks until soft, 3-4 minutes (shifting frequently). Deglaze the pan with the wine until almost all evaporated. Add the roasted sweet potato, the remaining garlic, the nutmeg, the stock, and 1.4L of boiling water. Simmer until slightly reduced, 10-12 minutes.
SMOOTH OPERATOR
When the soup has reduced, add ¾ of the cream. Place into a blender and pulse until smooth. Season.
BOWL UP AND BOWL ‘EM OVER
Bowl up the sweet potato & leek soup. Scatter over the garlic croutons. Drizzle over the remaining cream.
Sweet Potato - 1kg
Fresh Thyme - 10g
Sourdough Baguettes - 4
Garlic Cloves - 4
Leeks - 400g
White Wine - 125ml
Ground Nutmeg - 10ml
Vegetable Stock - 40ml
Fresh Cream - 250ml
Woolies Products in this dish
