ABOUT THIS RECIPE
I love sweet potatoes in just about every shape or form – they are so delicious, even gently fried and served with a little garlic salt. I have used them abundantly in so many dishes, without disappointment ever. So, I thought I must create a soup with them and see what happens if I marry the ingredients together with, say, ginger and leek. Having done that, I created big smiles on my family’s faces – so, I am going to share it with you, so that you can do, or feel the same way too !
I served them in these delightful little pots for starters, but never again, as they wanted more and more – so soup bowls next time. Having said that, I did rather enjoy the glory of it all - “Can we have more please?” (about 3 or 4 times), and that was just for starters. Let’s do it !
Serves 3 portions
INGREDIENTS
- extra virgin olive oil
- 1 fresh garlic clove
- 1 large sweet potato, nicely peeled, washed and cut into medium sized squares
- 1 large leek chopped
- 1 inch of fresh ginger peeled and chopped
- 2 cups of mushroom stock
- ½ a cup of coconut milk
- salt and pepper to taste
- soya cream for topping
METHOD
Fry the chopped leeks, sweet potato and ginger in a non-stick casserole, mixing often for a few minutes.
Next, add the chopped garlic and continue to mix for a minute or so. Now add the mushroom stock and simmer for 30 minutes on a medium/low heat.
Finally, add the coconut milk. Make sure that your veges are soft, add the salt and pepper, allow to cool for some minutes and then with an electric food blender, blend until smooth and creamy.
Serve, and with the back of a teaspoon, add some soya cream to delight the eye. Bon Apetit !
All recipes and content © Miriam Sorrell mouthwateringvegan.com 2010
These are free recipes for your pleasure – all we ask in return is that you take a few moments to leave us a constructive comment !
Hi, I'm Miriam. I love meatless dishes, I love my kitchen, I adore food and am a passionate gourmet cook. Here you will find a host of delicious vegan recipes (meat-free, egg-free and dairy-free) - some are Mediterranean inspired, some have an Eastern touch, whilst others are simply inspired by ingredients that I love and experiment with. Most of the recipes are very nutritious. I have tried my utmost to combine the idea of eating healthily with great tasting recipes, which in the main are easy to prepare.
November 14th, 2010 at 5:29 pm
We love soups – they’re our quick family Saturday lunch every week. This one is next Sat’s lunch sorted! Thanks Miriam.
November 14th, 2010 at 6:43 pm
You are welcome Liz – and it’s packet with vitamins too. Enjoy it.
November 20th, 2010 at 12:51 pm
Just made this for quick Sat lunch, and it’s wonderful. Even with my changes – I forgot to buy coconut milk so cream and dessicated coconut kind of worked; and I wasn’t sure what mushroom stock was, so just put water. I roasted the sweet potato to make up for not having the right ingredients! Can you advise on how to make mushroom stock and whether it freezes so I can make a batch for other receipes? Thanks…
November 20th, 2010 at 1:55 pm
Hi there, glad you made and enjoyed the soup. I strongly suggest the coconut milk next time – I’m sure it still worked as you described though. But the coconut milk combined with the other ingredients really works well. With regards to the mushroom stock, I have used ‘Kallo’ stock cubes (mushroom flavour, they do not have any nasty additives and are even great when making a risotto (I buy mine from the health food store). So you can buy them and stick them in the fridge in readiness for when you wish to use them. Keep well.
April 16th, 2011 at 2:23 pm
This looks delicious! Can’t wait to make it!
I’ll probably double up on it and see how it can be adapted for the crock pot.
April 17th, 2011 at 9:40 am
Hi Jamie, let me know how it goes in the crock pot. Best to you !
November 3rd, 2011 at 4:10 pm
This soup sounds great! Hope to try it soon, thanks! I lived in the US for years, and loved yams and sweet potatoes there for Thanksgiving! Wish we had more available in Malta! I have a comment though. Health experts say not to fry or cook with olive oil, even extra virgin, as it becomes toxic at high temps. The only oil safe for cooking is coconut oil. Or butter or ghee. So I will use coconut oil when I make this soup!
November 4th, 2011 at 12:02 pm
Anna Hi and welcome here. Over the years I have heard experts speak about why olive oil is good and why it is bad – the same about coconut oil – it leaves one rather baffled. What I do take seriously is that all oils will to some extend oxidize if used repeatedly. If olive oil was that dangerous all Greek (probably the Italians and the Spaniards too) people would be dead by now, or at least all of them would have died of the same disease. Now, quality matters here and not over heating the oil too. I use extra virgin olive oil, I never, ever overheat it, just warm it up fry the vegetables I need to and go on with my cooking – I never re-use any oil. Now, butter is indeed very dangerous when overheated, it turns brown and is not healthy, quite apart from the fact that it is loaded with cholesterol, so one gets a double whammy there – cholesterol and oxidation, no thanks, the same with ghee. It is your choice whether you wish to use coconut oil, don’t overheat it either – enjoy your choice, and I hope you enjoy the soup. Here is a link to help understand better the uses and facts regarding olive oil. Cheers to you and let me know how the soup turns out. http://www.oliveoilsource.com/page/heating-olive-oil
November 5th, 2011 at 7:44 am
Thanks Miriam for your nice response to my question and for alleviating my doubts regarding olive oil! I am looking forward to making the soup and also using many more of your recipes! Can’t wait to see what you suggest next!
November 6th, 2011 at 1:13 pm
Anna Hi there – thanks for your response and hope you enjoy the recipes on my site. Look forward to your future comments. Cheers to you !.
November 16th, 2011 at 4:15 pm
Made this for dinner last night! It was DELICIOUS!!! Thank you! Even my 18 month old loved it!! mmmm!!!
November 16th, 2011 at 4:53 pm
Kate Hi there and thanks very much for your comment – this is great news that your 18 month old loved it !!! A resounding result, well done ! I look forward to your future comments on my blog !. Cheers !
January 19th, 2012 at 10:27 pm
I am making this right now! I have been waiting all day! Thank you Miriam!
January 20th, 2012 at 8:40 am
Welcome Melissa and hope you enjoyed it too !
January 22nd, 2012 at 4:02 am
Miriam: I absolutely loved the soup. It felt so soothing going down and I must say that the leeks added a nice touch. I enjoyed it for dinner and then I also enjoyed it the next day for lunch. My Schroeder even got a sample and he loved it too. I will definitely make this again. A brilliant and flavorful combination. Thank you Miriam! xx
January 22nd, 2012 at 11:51 am
Hi there Melissa and thank you so much for dropping by with your wonderful comment. I am delighted that you enjoyed this soup and will make it again, it is always a good sign when every member of the family also love it ! Very heart warming. Very best to you Melissa !
January 22nd, 2012 at 4:44 pm
Indeed! I am going to make your cashew quiche very soon!
January 22nd, 2012 at 8:02 pm
Melissa Hi there, I would love your feedback on that one Melissa. If time is not on your side, do try my Stroganoff Supreme, which I just posted up, serve with some wild rice and enjoy. All the very best Melissa.