eCook Meal
Vegetarian Sweet Potato & Leek Soup
with sourdough croutons
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.
Serving guide
Choose your portion size.
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.
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.
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.
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.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R173.35
for 4 servings · R43.34 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Fresh Thyme needs 10 gFree Range Slow Cooked Thyme & Garlic Confit Chicken Leg Quarters Avg 1.2 kg 1.2 kg at R197.19 · 1% of packR1.64
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Ground Nutmeg needs 10 mlNutmeg 50 g R66.99 · whole pack (size can't be divided)R66.99
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Sweet Potato needs 1 kgMedium Potatoes 2 kg 2 kg at R44.99 · 50% of packR22.50
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Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Fresh Cream needs 250 mlFresh Full Cream Milk 2 L 2 L at R38.99 · 13% of packR4.87
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Leeks needs 400 gPotato & Leek Soup Mix 600 g 600 g at R42.99 · 67% of packR28.66
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Vegetable Stock needs 40 mlFresh Liquid Vegetable Stock 500 ml 500 ml at R39.99 · 8% of packR3.20
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White Wine needs 125 mlWhite Wine Vinegar 250 ml 250 ml at R44.99 · 50% of packR22.50
Not in the Woolies basket — source these elsewhere:
- Sourdough Baguettes
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Vegetarian Sweet Potato & Leek Soup?
The preparation time for Vegetarian Sweet Potato & Leek Soup with sourdough croutons is between 25 and 45 minutes.
What is the total time required to make Vegetarian Sweet Potato & Leek Soup with sourdough croutons?
The total time required to make Vegetarian Sweet Potato & Leek Soup with sourdough croutons is between 35 and 55 minutes.
How many servings does Vegetarian Sweet Potato & Leek Soup provide?
4 servings
What are the main ingredients in Vegetarian Sweet Potato & Leek Soup?
Cream, Garlic, Leek, Nutmeg, Sourdough Baguette, Sweet Potato, Thyme, Vegetable Stock, White Wine
What is the nutritional information of Vegetarian Sweet Potato & Leek Soup?
Calories: 912, Carbs: 135 grams, Fat: grams, Protein: 22.6 grams, Sugar: 27.5 grams, Salt: 2342 grams
How do I prepare Vegetarian Sweet Potato & Leek Soup?
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. 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. BOWL UP AND BOWL ‘EM OVER: Bowl up the sweet potato & leek soup. Scatter over the garlic croutons. Drizzle over the remaining cream. 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).
What should be prepared from my kitchen to make Vegetarian Sweet Potato & Leek Soup?
Cream, Garlic, Leek, Nutmeg, Sourdough Baguette, Sweet Potato, Thyme, Vegetable Stock, White Wine
How many calories does Vegetarian Sweet Potato & Leek Soup have?
912 calories
How much fat content does Vegetarian Sweet Potato & Leek Soup have?
grams