Roasted Garlic and Leek Soup
This comforting Roasted Garlic and Leek Soup combines the mellowed flavors of roasted garlic with the subtle taste of leeks. Enhanced with spices and sweet potato, it's a perfect cool weather treat.
Servings: 6 portions
Ingredients
- 1 cup sweet potato cubed
- 1 cup leeks sliced
- 1 head garlic
- 4 1/4 cups vegetable stock
- 1 can tomatoes crushed
- 1 tbsp tomato paste
- 1/2 tsp curry powder
- 1/2 tsp chilli powder
- 1/4 tsp ground turmeric
- 1/8 tsp ground cardomom
- 1/2 tsp sea salt
- black pepper
- coconut milk
- watercress
Instructions
- Preheat the oven to 350°F (180°C). Peel any excess skin off the garlic bulb, but leave it together. Chop the very top off the cloves to they are slightly exposed. Drizzle on a little olive oil, season with salt and pepper and wrap the whole bulb in tin foil. Bake in the oven for 30 minutes then leave to cool. Use a knife to remove the inside of the cloves into a bowl, they should easily slide out of the skins and be very soft.
- Chop the green part off the leeks then slice them finely. Wash the sweet potatoes and cut into 1/2 inch chunks. Heat 1 tablespoon of olive oil in the bottom of a large pot and saute the leeks for a few minutes until they become soft. Add the spices and saute for another 2-3 minutes.
- Add the sweet potato, vegetable stock, crushed tomatoes and tomato paste, and simmer for 30 minutes until the sweet potatoes are cooked. Add the roasted garlic 5 minutes before the end.
- Using a blender or a stick blender, blitz the soup until completely smooth. Serve with a swirl of coconut milk, some chilli flakes, watercress and croutons.