Get our best recipes delivered to your inbox. Make the soup, cool and store in fridge for up to three days. cooking fat like coconut oil or clarified butter, the top part removed, and the softer part sliced in rounds, Sea salt and freshly ground black pepper to taste. Add the leeks, celery and olive oil to a pot and cover with a lid. Saut the onions with the cooking fat in a large saucepan over medium heat for a few minutes. large leeks, white and light green parts only, roughly chopped (about, Yukon Gold potatoes, peeled and roughly chopped into, I'm Jenn Segal - Classically Trained Chef, Cookbook Author & Busy Mom, 30 Comforting Soup Recipes To Warm You Up, French Lentil and Vegetable Soup with Bacon. Very delicious! For this dish in particular, feel free to add one more leek into the mix. This website is written and produced for informational purposes only. Season with kosher salt, pepper, and add in your set aside spice mixture. Season with salt and pepper and serve with a dusting of cilantro. Ive made this soup twice and it was delicious. Recipe Instructions Melt the butter over medium heat in a large soup pot. Yes, this easy sweet potato stew can also be made in the slow cooker or instant pot. Add the lentils and stir to coat in the oil. Turn onto high heat, bring it to a boil, then reduce the heat to low to let the soup simmer for about 15-20 minutes. It will show you a quick and easy method that can turn even the smallest freezer into your own nutrient-packed convenience store. 2 teaspoons chili powder 1 teaspoon ground cumin salt and ground black pepper to taste 1 pounds peeled medium shrimp 4 green onions, chopped Directions Heat olive oil in a large pot over medium heat. We generally like less salt and we were very pleased with your recipe and will definitely make again. Add the garlic, ginger, coriander, and smoked paprika and stir until theyre fragrant. Amazing soup, and will be making it again! I can try oat milk, since that is what I have on hand. Raise the flame to medium-high. The data is calculated through an online nutritional calculator, Edamam.com. Remove the soup from the heat and slowly mix in the coconut milk. This healthy, vegetarian sweet potato stew will surprise your taste buds in the best way possible! This sweet potato soup recipe is one of my favorite healthy comfort foods. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Im making right now this for the 2nd time in a week, it was that good. Garnish servings with green onions. Now, Im cooking for my family and sharing all my tested & perfected recipes with you here! Get our best recipes and all Things Mediterranean delivered to your inbox. Required fields are marked *. It makes it sweeter and softer in flavor. Made with veggies, coconut milk, and spices, it's rich, creamy, and delicious. I wasnt sure how it would turn out so I didnt plan to serve it with anything else, but next time, for dinner, Ill serve it with a spinach, bacon w/ warm vinaigrette salad. Add the leek and cook, stirring, until it is tender, about 5 minutes. Either use a stick blender, or a food processor to liquidise your soup. If it's too thick, add water or stock to thin it out. Personally, I love this sweet potato stew overquick-cooked couscous. Add the sweet potato, 1 cup soy milk, and water. Add the leeks and garlic and cook, Add the potatoes, broth, bay leaves, thyme, salt and pepper to pot and bring to a boil. Stir in garlic. Heat the oil over medium-high heat. Allow soup to cool slightly, then pure it in a blender. Add the stewed tomatoes, chicken broth, and potatoes to the pot. See our collection ofMediterranean diet recipes here. Let cool slightly and pour the soup into a blender, working in batches if necessary, and blend until smooth. I used kale instead of spinach and of course some jalapeo because we love a little spice. Add the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper and toss to coat the vegetables evenly. Larger sweet potatoes are going to be a lot starchier. Add the sliced leek, minced garlic, and red pepper flakes, if using. 120 Ratings. 1 week ago onceuponachef.com Show details . Leave a Comment. 1 dried red chili, seeds removed (optional), 1 pounds sweet potatoes, peeled and cut into -inch cubes (use ruby or garnet sweet potatoes), 1 (28 ounce) can of diced organic tomatoes, 4 cups of low sodium chicken or vegetable stock, Strained Greek yogurt or sour cream, for garnish (optional), 2 tablespoon chopped cilantro, for garnish (optional). Paleo Leap is the oldest and biggest resource online, covering everything about the paleo diet. Make this sweet potato and red pepper soup in just a few simple steps. Cover and cook on low for 8 hours or high for 4-5 hours. Pork Sweet Potato Stew. Saute over medium heat for 10 minutes, stirring frequently. Stir in the ginger, garlic, cayenne and pepper; cook 2 minutes longer. Season with salt and pepper, if desired. Place all ingredients into a large pot and stir. This sweet potato and leek soup serves as the perfect starter for a stress-free Easter lunch for family and friends. 3 cloves garlic, 2 or 3 large leeks. Then purethe soup with a hand-held immersion blender (or in a regular blender) until smooth. Will be making this again!! 6 ounces green beans, cut into 1 inch pieces 5 cloves garlic, minced Directions Heat oil in a soup pot over medium-high heat. Melt the butter over medium heat in a large soup pot. Add the leeks, celery and olive oil to a pot and cover with a lid. And when they're cooked, they get this incredibly sweet and creamy texture that is just to die for. Wow Im surprised at how easily and delicious this turned out! Bring slowly to the boil and simmer gently for 5min or until heated through. Our partner in public broadcasting: Trim the end off of the leek, and slice it into thin rings, discarding any darker green leaves. The best way to serve this hearty vegan stew is over quick-cooked couscous or with a piece of crusty whole wheat bread. The first time I didnt have coriander so I used tarragon and parsley and it was delicious. Peel the sweet potato and dice into ~2 inch pieces, Cook the soup: In a 3-4 quart soup pot, heat the olive oil. Add the garlic, ginger, coriander, and smoked paprika, and stir. Cool slightly. Plus, it's filling and hearty without any meat. Seattle, WA 98109 1 tablespoon extra virgin olive oil (plus extra for garnish), 600 grams (21 ounces) small sweet potatoes, peeled and sliced into coins. Add leeks and cook until golden, 4-5 minutes. Perfect! You can use oat milk, but try the soup first as you may like the way it tastes already. It has a mild, not spicy, taste with an Asian flair. The potato should feel firm and have fairly smooth skin. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. NYT Cooking is a subscription service of The New York Times. Preheat oven to 375F. from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor. Remove from heat, and finish with a generous drizzle of extra virgin olive oil. Nutritional information is offered as a courtesy and should not be construed as a guarantee. - Baby spinach, carrots, tomatoes Fresh baby spinach and carrots add more veggies to the stew and take on the flavors well. Add leeks to the pot and saut for about 5 minutes, stirring occasionally. That's it! Jack and I spent the first official week of fall eating bowl after bowl of this sweet potato soup. A handful of baby spinach is stirred in at the end for a pop of awesome green. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Just one question..could I use precut frozen sweet potatoes ? Let the spinach wilt a bit. Cover with a lid and simmer over medium low heat until the potatoes are tender and falling apart. Sweet potatoes are full of vitamins A, C, and B6, while tomatoes are packed with cancer-fighting lycopene, which becomes more accessible through cooking. Garnished with parsley & a few crispy shallots & potatos (fried them up in a separate pan). Remove the pot from the heat and top with a healthy drizzle of Private Reserve Greek extra virgin olive oil. Red wines are always a great choice when it comes to potato leek soup. Bring to a boil. This will allow the leeks to release their sweet flavor. Return the soup to the pot, stir in the nutmeg and cream and simmer for 15 minutes. That being said, I recently realized that I have rarely made use of leeks, especially as the main component of my dishes. Season with salt and pepper and toss together. Then, add the sweet potatoes and apple and cook until they start to soften, for another 8 to 10 minutes. Gently sweat the shredded leek in the butter and olive oil for 5 minutes to soften. Sweet potatoes are full. You can reduce the amount if youd like but I wouldnt leave it out completely. I havent even added the cream yet and it tastes outstanding!!! - Mediterranean spices What really takes this simple sweet potato stew to the next level is afoursome of bold spices with an Eastern Mediterranean flare: In your large pot or Dutch Oven, cook the garlic and onion in a bit of extra virgin olive oil until nice and fragrant. Bring to a gentle simmer. Fish out the thyme sprig and bay leaves, then pure the soup with a hand-held immersion blender until smooth. Stir in the ginger, garlic, cayenne and pepper; cook 2 minutes longer. They are filled with vitamins and minerals like vitamins A, C, and B6, magnesium, potassium, and more. Cook for 4 minutes and stir everything around. A dynamic duo, indeed. Heat the oil in a heavy pan over medium high heat. It gets a little Eastern Mediterranean flare with a few warm spices like cumin and turmeric. Turn the stove on to medium-low heat and cook, string occasionally until the leeks are soft (10-15 minutes). Cut the top of the garlic head. Cook for about 20 to 25 minutes, or until sweet potatoes are fully cooked and tender. This soup thickens as it cools. This healthy vegetarian--actually, vegan--sweet potato stew is the kind of rustic, comforting dish that tastes like it's been simmering all day long. Cover with a lid and bring to a boil. Preheat the oven to 200C (or 180C fan-forced). This was yummy and easy!!!! It does not taste like coconut at all, the herbs took care of that. Turned out great. If you have a can of vegetable stock, you may use a 15-oz can + 1 cup of water instead of 3 cups of vegetable stock. If soup is too thin, simmer until thickened. I recommend adding a handful of chopped carrots . 22 Quick and Easy Recipes in 30 Minutes (or less) + 5 Chef Secrets To Make You A Better Cook!