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Curried leek & sweet potato soup

Curried leek & sweet potato soup

Delicious spiced, warming, thick soup for supping on chilly days. Great served with fingers of grilled nan bread.

Serves: 4
Prep: 15 minutes
Cook: 45 mins

What you need:

  • 1kg Leeks, finely chopped in a food processor
  • 1kg Sweet potato, peeled and finely chopped in a food processor
  • 50g Butter
  • 1 tbsp Light and mild olive oil
  • 2 tsp Ground turmeric
  • 1 tsp each of ground clove, coriander, cumin, mild chilli and cardamom
  • Generous sprinkling of ground sea salt and black pepper
  • 1.5 pints Vegetable stock
  • 300ml Single cream
  • 50g Fresh coriander leaf, finely chopped, leaving a few whole leaves for garnish

What you do:

  1. Gently sweat the shredded leek in the butter and olive oil for 5 minutes to soften. Stir in the spices and cook for a further 3 minutes. Add the sweet potato, seasoning and stock. Bring to a gentle simmer. Cover and simmer for 30 minutes.
  2. Whiz in batches in a food processor with the single cream and coriander until smooth. Top with the coriander leaf and serve with fingers of warm nan bread.

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British Leeks

British Leeks

With rising food prices making us all more supermarket savvy, choose British leeks for flavour on your table and change at the checkout.

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