Delicious spiced warming thick soup for supping on chilly days. Great served with fingers of grilled nan bread. Serves 4 Preparation Time: 15 minutes Cooking Time: 45 minutes Ingredients 1kg Leeks, finely chopped in a food processor 1kg Sweet potato, peeled and finely chopped in a food processor 50g Butter 1 tbsp Light and mild olive oil 2 tsp Ground turmeric 1 tsp each of ground clove, coriander, cumin, mild chilli and cardamom Generous sprinkling of ground sea salt and black pepper 1.5 pints Vegetable stock 300ml Single cream 50g Fresh coriander leaf, finely chopped, leaving a few whole leaves for garnish
Method 1. Gently sweat the shredded leek in the butter and olive oil for 5 minutes to soften. Stir in the spices and cook for a further 3 minutes. Add the sweet potato, seasoning and stock. Bring to a gentle simmer. Cover and simmer for 30 minutes. 2. Whiz in batches in a food processor with the single cream and coriander until smooth. Top with the coriander leaf and serve with fingers of warm nan bread. Recipe from www.british-leeks.co.uk