4 leeks in my vegetable drawer started to look very sad at me. I had no idea what to cook with it and next to it were sweet potatoes. That, of course, made my brain think.
I thought, would this be a good combination? But in which dish, with which extra ingredients or with which herbs? Those are questions that are of course very important, so my brain opened up my big mental “what to cook” encyclopedia to develop a recipe.
And then I came up with the brilliant idea (even if I say so myself) to make a farmer’s soup with sweet potatoes, leek, dry herbs, nutmeg and, as a cherry on top, coconut milk! I got this simple but clean and tasty soup on the table in 30 minutes. And also on the picture! And guess what, he is completely vegan.
Ingredients
for 4 bowls
- 4 medium sweet potatoes, roughly diced and roasted in the oven for 30 minutes
- 4 medium leeks, in thin rings
- 3 cloves of garlic, sliced
- half grated nutmeg or 1 tablespoon nutmeg powder
- 2 vegetable stock cubes
- 1 can (400 ml) of coconut milk
- Olive oil
- rosemary and thyme in sprigs or 1 tablespoon of each if using dried herbs
- 3 bay leaves
- salt and ground white pepper
Preparation
Peel your sweet potatoes, cut them into blocks and mix them in a bowl with olive oil, rosemary and thyme, salt and pepper. Shake the bowl to distribute the oil and spices well over the potatoes and roast them in the oven for 20 minutes.
Heat a bottom of olive oil in a large stockpot. Add the rosemary and thyme and let the herbs fry for one minute. Then add the leek and fry it over medium heat until it is soft. Make sure the leek does not burn! When your potatoes are ready, add it. Stir, add a tablespoon of salt and a tablespoon of ground white pepper. Let these bake for about five minutes.
Then pour in one and a half liters of cold water. Stir the soup and crumble the stock cubes on top. Then turn the heat to high and add the bay leaves. Let the soup stand on high heat for ten minutes. The soup really needs to boil. In the meantime, keep stirring. After ten minutes it is time to remove the sprigs of fresh herbs and bay leaves from your soup. Keep the bay leaves separate, because you will need them later!
Now take a hand blender, remove the pan from the heat and mix the soup until it is one smoothly flowing whole. If you come across pieces of the sprigs of herbs while mixing, you can remove them. The bay leaves are just going back into the soup, along with the coconut milk. Stir the soup well while you add the nutmeg (and salt and pepper to taste).
Serve right away with toast!
The result
A refined soft taste, a hint of spiciness due to the pepper and nutmeg, but overall very successful and delicious. I really barely had time to make this soup before I had to go to work (even if you work from home you have deadlines) and I was amazed that I got it done anyway! This is a must, I am a big fan.
I am really a soup madman, these kinds of dishes have been number 1 all my life. I think it is because of my mother’s ‘soupe au pistou’, I always liked it very much and that is how I got my vegetables. That is why I am curious about your soup recipes! Do you want to share it with me?
