Nothing says comfort like a warm soup on a cool day. I love potato and leek soup but sweet potatoes have much more nutrition. So here’s a twist on a traditional potato and leek soup using sweet potatoes instead!
Using sweet potatoes makes the soup a little sweeter in taste. Sweet potatoes are rich in Vitamin C, D, B6, iron, magnesium, potassium and more.
Here’s my recipe for sweet potato and leek soup and it’s dairy free and gluten free too!
Ingredients for Sweet Potato and Leek Soup:
3 leeks, just the white parts, chopped
3 sweet potatoes, chopped into cubes
1 tbsp. butter
1 carton organic vegetable broth (gluten-free)
½ cup almond milk
1 tsp sea salt
½ teaspoon black pepper
1/2 tsp garlic powder
Parsley to garnish
In a pot, sautee butter with chopped leeks until soft. Add sweet potato and stir for a few minutes on medium-high heat. Pour in vegetable broth, salt, pepper and garlic powder. Stir and reduce heat to medium-low and cook for an hour. Using a hand blender, blend the soup until it becomes creamy.
Add almond milk and bring to a slight bowl. Add chopped parsley to garnish and serve.