Yam Leek Soup Recipes

COCONUT, YAM, AND LEEK SOUP

Steps:

• Heat coconut oil in a large pot over medium-high heat. Add yams; stir to coat with oil. Cook until lightly browned, about 2 minutes per side. Add carrot; cook and stir for 1 minute. Stir in leek and garlic; cook until fragrant, about 1 minute. Add cumin and coriander; stir until evenly distributed.
• Pour lemon juice, vegetable broth, and coconut milk into the pot; stir to combine. Bring soup to a gentle boil; reduce heat and simmer, covered, until carrots are tender, about 15 minutes. Season with salt.
• Ladle soup into serving bowls and garnish with fresh spinach.

POTATO YAM AND LEEK SOUP

Steps:

• Add the butter and leeks to a medium sized pot, pre-heated on medium heat. Sweat (sauté without browning) the leeks for a few minutes, stirring occasionally.
• Add the garlic, oregano salt, pepper and coriander to the pot and sauté for another 2 minutes.
• Now add the yams, potatoes and vegetable broth or water. Bring to a boil and then reduce heat to medium low. Simmer until the yams and potatoes are cooked and soft then remove the pot from the heat and let it cool for 5 minutes.
• Add to a blender or food processor and puree until smooth. Alternatively you can use an immersion blender.
• Return the soup to a pot and re-heat if serving immediately, or transfer to storage containers and refrigerate or freeze.

SWEET POTATO SOUP WITH GINGER, LEEK AND APPLE

Steps:

• Heat the oil or butter in a heavy soup pot or Dutch oven over medium heat. Add the leek and cook, stirring, until it is tender, about 5 minutes. Add the ginger and stir together until fragrant, about 1 minute. Add the sweet potatoes, regular potato, apples and water and bring to a simmer. Add salt to taste, reduce the heat, cover and simmer 45 minutes to an hour, until all of the ingredients are thoroughly tender.
• Using an immersion blender, purée the soup (or you can use a regular blender, working in batches and placing a kitchen towel over the top to avoid splashing) until very smooth. Return to the pot, heat through and adjust salt. Ladle into bowls, squeeze a little lime juice and sprinkle a little chili powder over each serving and serve.

POTATO, YAM AND LEEK SOUP

Steps:

• Over medium heat, melt the butter and saute the leeks for about 5-7 minutes, or until the leeks are soft. Season with salt.
• Add the rosemary, thyme, and chili, stir for about 30 seconds.
• Add the vegetable broth and water.
• Add the potatoes, yam, and bay leaves.
• Bring to a boil and reduce to simmer, for 30 minutes.
• When the potatoes and yam are fully cooked, take out the bay leaves.
• Using either an immersion or regular blender, blend the soup to a puree. Do not use a food processor.
• To serve, season with lemon juice and freshly ground black pepper.

SWEET POTATO AND LEEK SOUP

Steps:

• Heat 1/4 cup dressing in Dutch oven on medium heat. Add leeks; cook 5 min. or until tender, stirring occasionally. Add potatoes, broth and pepper; stir. Cover; bring to boil. Simmer on medium-low heat 15 to 20 min. or until potatoes are tender. Cool 10 min.
• Blend leek mixture, in small batches, in blender until smooth, returning each puréed batch to Dutch oven.
• Stir in sour cream, milk and remaining dressing; cook on medium heat 3 to 5 min. or until heated through, stirring frequently. Sprinkle with chives.

LEEK & SWEET POTATO SOUP

Steps:

• Saute the leeks for 4 minutes in the butter. Add the stock and sweet potato and bring to the boil. Simmer for 15 minutes, or until the sweet potato is cooked.
• Season the mixture with black pepper, remove from the heat and allow to cool.
• Place the cooled soup into a food processor, and liquidise until smooth.
• Return the soup to the pan and bring back to the boil, adding any extra water as necessary to thin the soup to the required consistency.
• If desired, grill the bacon until crispy, and cut into bite sized pieces.
• Place the soup into the serving bowls and sprinkle the bacon pieces over the top.

SWEET POTATO AND LEEK SOUP

Steps:

• Melt butter in a heavy saucepan. Add leeks, and sauté slowly over low heat until tender but not brown, about 10 minutes. Stir in garlic.
• Add sweet potatoes and 3 cups water. Simmer about 20 minutes, until tender. Purée.
• Return purée to saucepan, add milk or half-and-half, bring to a simmer, add 1 to 1 1/2 cups more water to make soup no thicker than heavy cream. Season with salt and pepper and serve with a dusting of cilantro.

HOT SWEET POTATO AND LEEK SOUP

Steps:

• Preheat the oven to 170C/fan 150C/gas 3.
• Put the carrots, sweet potatoes, leeks, onion, garlic, chilli, celery, stock and bay leaf into a large flameproof casserole dish and bring slowly to the boil.
• Cover and transfer to the oven for 1 1/2 - 2hrs, by which time the vegetables will be soft.
• Remove the bay leaf and season with salt and pepper. Liquidise the soup until smooth.

YAM & LEEK SOUP

Steps:

• In a soup pot over medium heat, sauté the leeks in the oil until they are translucent. Add the thyme, paprika, bay leaves, and pepper, and sauté for a minute more. Add water and bring to a boil. Add the yams, sherry, and orange juice, return to a boil, then reduce heat to a simmer. Cover and simmer for 5 minutes. Add saffron, cayenne and salt (to taste). Continue to simmer for another 5 to 10 minutes or until yams are just soft (simmer too long and they will fall apart). Remove the bay leaves. Pour into serving bowls and garnish with basil and tomatoes.