Leek and Sweet Potato SoupPosted: March 27, 2018
I love Trader Joe’s. It isn’t that big a store so I can spend some time looking for ingredients I think are a good buy. This past week I was pursuing the frozen vegetable aisle. Frozen vegetables can be a great savings and you often get things frozen at their peak. I don’t bother to look at the medleys, or prepare foods, although they can be yummy. I just look for the one ingredient bags.
This week I found cleaned and chopped leeks for $1.99 for about three cups. Compared to fresh leaks at $4 for the same amount, which would need to be cleaned and chopped I opted for the frozen versions. Since leeks have to be cooked there was no reason not to try the frozen one which looked pristine in the clear plastic bag.
Now came the issue of what to make with my newly found treasure? I opted for a soup and rather than making a traditional leek and potato soup I went rouge and bought sweet potatoes and a can of reduced fat coconut milk. Sweet potatoes are much healthier for you so I thought I could make a soup that would satisfy all the dietary requirements of a meal. This ended up being vegan because I was out of chicken broth and if you leave off the bacon crumbles as a garnish.
1 large yellow onion chopped
2 shallots minced
2 bags of Trader Joe’s leeks- about 6 cups
1 T. Coconut oil or butter
4 med/large sweet potatoes
1 15 oz can of reduced fat coconut milk
2 T salt
1/2 t ground sage
1 t. Thyme
2 dried red chili peppers
1 t. Ginger
Fresh ground pepper
Bacon crumbles and fried onions for garnish and few grinds of fresh nutmeg.
Preheat oven to 400°.
Cover a cookie sheet with foil and put washed sweet potatoes on the foil and prick with a fork. Bake the potatoes for about 40 minutes. Set aside to cool enough for you to scoop the flesh out of the skins.
In a big stock pot put the oil or melt the butter over medium heat. Add the onions, shallots and leeks and look for fifteen minutes. Stir every once in a while. Add the spices and about two cups of water and bring to a simmer. Add the flesh of the potatoes and cook for another ten minutes.
Add the coconut milk and purée the contents of the pot with a immersion blender. Take for spice and salt balance and add what Is needed.
Serve with garnishes of your choice. I used all of them.