Sweet potato seems to feature in most of my Winter soups as it’s a great filler and really tasty.
It’s also really versatile…. last week I served it with bacon and shallots, this week it’s with leeks and stilton plus I sneaked in some extra bacon for taste too. Of course this can be omitted for vegetarians or use naked bacon if you are trying to avoid nitrates.
Ingredients: serves 5
1/2 tbsp. coconut oil for cooking
1 brown onion, diced
1/2 tsp cinnamon
1/2 tsp cumin
2 garlic cloves, diced
800g sweet potatoes, peeled
1.5 litres vegetable stock
10 rashers unsmoked back bacon
Put aside 1/2 of one leek for the topping, then slice the rest. Wash to remove any dirt left inside.
Heat the coconut oil in a large soup pan and add the onion and leeks and fry gently for about 10 minutes until softened.
Next add the spices and garlic and stir through for another minute.
Lastly chop the sweet potato into small pieces and add to the pan along with the vegetable stock. Cook for at least 15 minutes until the potato is soft.
Meanwhile make the garnish. Cut the reserved leek into matchsticks lengthways and the bacon into small bite sized pieces. Put both the leeks and bacon together into a frying pan and cook on high heat until they are both brown and crispy.
Once the potato is soft, remove from the heat and blitz with a hand blender until smooth.
Return to the heat, season and add any chilli if you wish to spice things up a little.
To serve, ladle into 5 bowls and crumble over the stilton and top with the bacon and leek topping. Yum yum!