Leek, Cumin and Sweet Potato Soup |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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this recipe comes from Organic feast i have'nt tried it yet but don't want to lose it Ingredients:
1 tablespoon olive oil |
4 leeks, white part only, washed and sliced |
1 onion, chopped |
1 kg sweet potato, peeled and sliced |
1 tablespoon cumin seed, dry-roasted |
1 1/4 liters chicken stock or 1 1/4 liters vegetable stock |
2/3 cup plain yogurt |
Directions:
1. Heat oil in a large heavy-based saucepan,.
2. add leek and onion and cook over low-medium heat for 8-10 minutes or until soft.
3. Stir in sweet potato and cumin seeds and cook for 2 minutes.
4. Add stock, bring to the boil, then reduce heat and simmer for 20 minutes, or until potato is tender.
5. Puree soup, in batches, in a food processor until smooth and season to taste.
6. Ladle soup into warm serving bowls and swirl a spoonful of yoghurt in each bowl.
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