Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Sweet Potato Soup – simple but great! Recipe
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As for right now’s recipe – a wholesome dose of cumin plus a superb quantity of onion and leek retains issues fascinating with this Candy Potato Soup! If leeks are a bit dear, use extra onion as a substitute. Serve with a bathe of one thing crunchy – croutons, nuts, crispy shallots. I used flatbread ribbons and pistachios.
A primary candy potato soup is made with garlic, onion and candy potato boiled in inventory that’s then blitzed. It’s advantageous, but it surely’s form of boring (sorry!).
A carton of cream and large hunk of tacky garlic bread will go an extended option to make it extra fascinating. However as a normal rule, I like my soups to have the ability to stand on their very own two toes with out counting on too many extras to prop it up.
At this time’s flavour dial ups come within the type of a number of onion and leek, plus an entire tablespoon of cumin. Gosh, it’s wonderful what a distinction it makes to show “advantageous” into “OMG THIS IS SO DELICIOUS!!”
Right here’s all you want. The recipe solely requires 1/3 cup cream (80 ml!) for a contact of creamy mouthfeel. We don’t want a lot as a result of the beneficiant quantity of leek & onion plus the cumin provides nice flavour. With out these, I’d be utilizing much more cream!
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Leeks and onions – These add a flavour enhance with out having to resort to a great deal of cream or tons of spices to make this soup actually tasty. If leeks are a bit dear (as they are often throughout some months of the 12 months) simply use an additional onion as a substitute. Only one onion to switch two leeks. Why? As a result of leeks have a extra refined, delicate style than onion. Two further onions would make this soup too oniony, I feel.
Bonus – Leeks don’t make your eyes water once you minimize them! 👏🏻
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Candy potato – 2 medium ones totalling 1 kg / 2 lb (unpeeled weight), or one gigantic one.
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Cumin powder – A spice that actually compliments the candy flavour of candy potato. Offers this a flavour harking back to Moroccan meals which is an effective factor!
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Garlic – This soup was by no means going to occur with out garlic!
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Butter and oil – Due to the sheer quantity of onion and leek that’s sautéed, we’d like 4 tablespoons of fats to cook dinner them. I felt like utilizing simply butter makes the soup a bit too buttery, however utilizing simply oil isn’t as enjoyable. So I took the most effective of each worlds through the use of equal quantities of every.😎 You may double up on both of them, for those who desire.
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Chicken inventory (or vegetable inventory) – I do know it’s counterintuitive to make use of chicken inventory for an in any other case vegetarian soup. Nevertheless it actually does give the soup deeper flavour than vegetable inventory. Nevertheless, I freely substitute vegetable inventory.
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Cream – Any dairy cream will work right here. Thickened or heavy cream, pure cream, single cream, double cream and so forth.
Options – I haven’t tried coconut milk or cream however I feel they’d work properly right here. Bitter cream and yogurt can be used however they gained’t add that contact of creamy mouthfeel that cream offers this soup. I’d somewhat use an additional knob of butter, personally.
I’m a stick blender lady, in terms of soups. A lot much less mess than utilizing a blender.
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Sauté leek, onion and garlic for five minutes till candy and softened.
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Stir candy potato and cumin for 3 minutes so it’s properly coated within the flavoured oil and the cumin will get toasted, which brings out the flavour.
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Simmer 20 minutes – Add the inventory and simmer for 20 minutes with the lid off.
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Blitz with a stick blender till clean.
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Stir in cream.
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Serve – Ladle into bowls and bathe with one thing crispy! Extra chat on this beneath.
I do know I stated at first that this can be a soup that stands by itself two toes. And it does. I drink it by the mugful, plain.
That stated, I’m a soup toppings gal and I’ll at all times encourage you to make soups extra fascinating with toppers. And wow, sure, we can do one thing completely different to the same old croutons and a swirl of cream!!! At this time – crispy flatbread ribbons, a sprinkle of pistachio and swish of olive oil. Chosen as a nod to the Moroccan vibes on this soup.
I fried the crispy ribbons – for taking pictures velocity functions – however they’re simply as simply baked. Instructions within the recipe. – Johnsat x
PS And sure, you possibly can completely do croutons as a substitute for those who desire. Don’t let me deter you!
Ingredients
- 2 tbsp extra virgin olive oil
- 30g / 2 tbsp unsalted butter – or more oil
- 2 onions , diced
- 2 leeks , white and pale green part only, quartered, cut into 1cm / 1/2″ slices (Note 1)
- 2 garlic cloves , chopped
- 1 kg/ 2 lb sweet potato , peeled, quartered lengthwise, cut into 2cm / 0.8″ chunks
- 1 tbsp cumin powder
- 1.25 litre / 1.25 quarts chicken or vegetable stock , low sodium (Note 2)
- 1.5 tsp cooking / kosher salt
- 1 tsp black pepper
- 1/3 cup cream (any type) or an extra knob of butter
- Something to drizzle / dollop – extra virgin olive oil, cream, yogurt, sour cream
- Something crunchy – flatbread strips (pictured, Note 3), croutons, pistachios, pepitas, crispy fried shallots
Instructions
- Sauté aromatics – Heat the oil and melt the butter in a large heavy based pot over medium heat. Cook the onion, leek and garlic for 5 minutes until softened.
- Add the sweet potato and cumin, cook for another 3 minutes, stirring regularly.
- Simmer 20 minutes – Add the stock, salt and pepper. Bring to a simmer, then cook for 20 minutes at a gentle simmer until the sweet potato is very tender (no lid).
- Blitz – Remove the pot from the stove. Blitz with a hand-held stick until smooth. (Note 4 for blender) Stir in cream.
- Garnish – Ladle into bowls. Drizzle with yogurt, cream or olive oil with a sprinkle of something crunchy – pictured with pistachios and crispy flatbread strips (Note 3).
Notes
1. Leeks washing ( video 0.09 sec) – Chop the reedy dark green part off, only use the soft white & pale green part. Cut in quarters lengthwise but keep the root intact (for gripping). The cut part of the leek will splay out like tassles / cheerleader pom poms! Hold the root part and wash the cut part of the leek under a running tap. Shake excess water off well, then chop.
2. Stock – I really do prefer this made with chicken rather than veg stock because it gives it a deeper flavour. But veg stock is a close 2nd I freely use to keep this vegetarian. 🙂
3. Garnishes – Something drizzled and something crunchy is my standard soup baseline. I used crispy flatbread strips in a nod to the vaguely reminiscent Moroccan flavours in this (I say that only because of the cumin!).
CRISPY FLATBREAD STRIPS – Cut 1cm / 0.4″ strips. Scrunch in hand (to curl) then fry in 3cm / 1″ 180°C/350°F oil for 20 seconds until light golden. Sprinkle immediately with salt while hot (so it sticks).
BAKED OPTION – Coat strips generously with olive oil spray, sprinkle with salt, bake at 180°C/350°F (160°C fan) for 10 to 13 minutes or until golden and crisp, tossing once or twice. Exact time will depend on thickness of flatbread.
Croutons – Cut any bread (crustless) into 0.75 cm / ⅓” cubes. Toss in a little olive oil to coat, sprinkle with a pinch of salt. Bake at 180°C/350°F for 10 min, tossing halfway, until golden and crunchy. Cool fully on tray before using.
4. Blender option – Allow soup to cool for 10 minutes then transfer half into a blender. Remove the lid of the feeder tube (it might blow-off due to the heat inside!), then put the lid on. Use a folded tea towel to cover the hole then blitz until smooth. Transfer to a separate pot. Repeat with remaining soup. (Stick blender really is easier!)
Silky smooth soup – You’ll need a high powered blender like a Vitamix or Blendtec. Note: soups as is might look a bit lumpy but it tastes smooth.
5. Leftovers will keep for 4 days in the fridge. Great for freezing too!
Nutrition per serving, soup only (because I can’t be held responsible for how crazy you go with toppings – and I fully endorse excessive toppings!).
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