The Sweet Potato Soup

Name: The Sweet Potato Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 servings
Cuisine: Indonesian
Ingredients: 2 tbsp extra virgin olive oil; 30 g / 2 tbsp unsalted butter ( - or more oil); 2 onions (, diced); 2 leeks (, white and pale green part only, quartered, cut into 1cm / 1/2" slices (Note 1)); 2 g arlic cloves (, chopped); 1 kg / 2 lb sweet potato (, peeled, quartered lengthwise, cut into 2cm / 0.8" chunks); 1 tbsp cumin powder; 1.25 litre / 1.25 quarts chicken or vegetable stock (, low sodium (Note 2)); 1.5 tsp cooking / kosher salt; 1 tsp black pepper; 1/3 cup cream ((any type) or an extra knob of butter); Something to drizzle / dollop (- extra virgin olive oil, cream, yogurt, sour cream); Something crunchy - flatbread strips ((pictured, Note 3), croutons, pistachios, pepitas, crispy fried shallots)

Recipe video above. A healthy dose of cumin plus a good amount of onion and leek keeps things interesting with this Sweet Potato Soup! If leeks are a bit pricey, use more onion instead. Serve with a shower of something crunchy - croutons, nuts, crispy shallots. I used pistachios and flatbread ribbon

⏱️ 40 min 🔪 Prep: 10 min 🔥 Cook: 30 min 📊 Medium ⭐ 5.0 (35) 👁️ 4 views

👨‍🍳 Start Cooking

Foto: RecipeTin Eats

Ingredients

6 servings

2 tbsp extra virgin olive oil
30 g / 2 tbsp unsalted butter ( - or more oil)
2 onions (, diced)
2 leeks (, white and pale green part only, quartered, cut into 1cm / 1/2" slices (Note 1))
2 g arlic cloves (, chopped)
1 kg / 2 lb sweet potato (, peeled, quartered lengthwise, cut into 2cm / 0.8" chunks)
1 tbsp cumin powder
1.25 litre / 1.25 quarts chicken or vegetable stock (, low sodium (Note 2))
1.5 tsp cooking / kosher salt
1 tsp black pepper
1/3 cup cream ((any type) or an extra knob of butter)
Something to drizzle / dollop (- extra virgin olive oil, cream, yogurt, sour cream)
Something crunchy - flatbread strips ((pictured, Note 3), croutons, pistachios, pepitas, crispy fried shallots)

Steps

Sauté aromatics - Heat the oil and melt the butter in a large heavy based pot over medium heat. Cook the onion, leek and garlic for 5 minutes until softened.
Add the sweet potato and cumin, cook for another 3 minutes, stirring regularly.
Simmer 20 minutes - Add the stock, salt and pepper. Bring to a simmer, then cook for 20 minutes at a gentle simmer until the sweet potato is very tender (no lid).
Blitz - Remove the pot from the stove. Blitz with a hand-held stick until smooth. (Note 4 for blender) Stir in cream.
Garnish - Ladle into bowls. Drizzle with yogurt, cream or olive oil with a sprinkle of something crunchy - pictured with pistachios and crispy flatbread strips (Note 3).

Nutrition Facts (per serving)

337 kkal

Protein 8g (12%)

Carbs 45g (66%)

Fat 15g (22%)

Macronutrients

Calories33717% DV

Protein8g16% DV

Carbs45g15% DV

Fat15g23% DV

*DV = Daily Value based on a 2,000 calorie diet

💰 Cost Estimate

Total Ingredients $0.07

Per Serving $0.01/serving

🏠 Save ~$0.13 compared to buying!

📋 Price Breakdown (8% ingredients detected)

Ingredient	Amount	Unit Price	Subtotal
extra virgin olive oil	2 tbsp	-	-
/ 2 tbsp unsalted butter	30 g	-	-
onions	2	-	-
leeks	2	-	-
arlic cloves	2 g	-	-
/ 2 lb sweet potato	1 kg	-	-
cumin powder	1 tbsp	$4.38/kg	$0.07
litre / 1.25 quarts chicken or vegetable stock	1.25	-	-
cooking / kosher salt	1.5 tsp	-	-
black pepper	1 tsp	-	-
cream	0.3333333333333333 cup	-	-
Something to drizzle / dollop	-	-	-
Something crunchy - flatbread strips	-	-	-