Leek and sweet potato soup

Sweet potatoes add a delicious mellow flavour to Janet Brinkworth's simple, contemporary version of a traditional leek soup
By Janet Brinkworth
Leek and sweet potato soup
  • Rating:
  • Serves: 4
  • Cook Time: 30 minutes
  • Prep Time: 15 minutes
  • Effort: easy



  • 1 tbsp olive oil
  • 1 large onion, finely chopped
  • 3 clove garlic, crushed
  • 3 large leeks, sliced into rounds
  • 2 heaped tsp ground cumin
  • 1 chilli, roughly chopped
  • 1 litres vegetable stock
  • 4 sweet potatoes, peeled and chopped into bite-size chunks
  • 400 ml tinned coconut milk
  • salt, and freshly ground pepper
  • bread, to serve


1. Heat the olive oil in a large saucepan. Add the onion and fry gently for 2-3 minutes, stirring now and then.2. Add the garlic and leek and fry gently for 3-4 minutes, stirring often. Mix in the cumin and fry gently for another 2-3 minutes.3. Add the chilli, then the stock. Bring to the boil, then reduce the heat to a simmer. Simmer for 5 minutes.4. Add the sweet potato, cover the pan and simmer for 10 minutes until the sweet potato is soft. Puree the soup using a jug or hand blender until smooth.5. Gently reheat the soup stirring in the coconut milk. Season with salt and freshly ground pepper. Serve with bread.

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