- European Butter (you will thank me)
- 2–3 large or 4–5 small Leeks
- 3 small Sweet Potatoes
- 2 small Zucchini
- 2 boxes Chicken Stock
- Kosher Salt
- Black Pepper
- Pine Nuts
If you’re feeling frisky you can add as a garnish:
- Diced Red Pepper
- Sour Cream
- Rye Bread
- Shredded Chicken
- Hemp Hearts
Painless Sweet Potato Soup
- Cooking Twine
- Large Pot
- Brown 1 tablespoon of European Butter in the bottom of a soup pot.
- Slice about 5 cups of Leeks – only the white and light green parts. This is about 2–3 large or 4–5 small leeks. Add them to the butter and saute/sweat while you chop the rest of the veggies.
- As well as 5 cups sweet potatoes. This is about about 3 small potatoes. And about 3 cups zucchini which is 2 small. Try to chop the zucchini and potatoes about all the same size so they cook evenly.
- Once the onions are soft and moist looking you can add the rest.
- Tie all of the leek tops together as tight as you can and stick them in the pot to boil with the rest.
- Pour in 8 cups chicken broth and add kosher salt pepper to taste, 2 teaspoons turmeric and 2 teaspoons cumin.
- Bring to a boil and then simmer for 30 minutes. Zuchini will look wilted.
- Blend and then add more spices to your taste.
- Toast up some pine nuts for garnish.
Adapting this from the Simple Veganista who in turn adapted it from Ina Garten (OMG Queen) this recipe makes a simple soup that works over and over because the elements all work together no matter how you twist them. Butter, potatoes of any kind, alliums (onions, leeks, garlic) and nutty spices all go together no matter what.
Some nights you just don’t want to bother with anything and this one is quick enough to just chop, set it and forget it. Since soup is usually astoundingly easy to put together as well as tasting great, it’s my go to for those nights you just don’t want to try. It’s also pretty healthy so you can take a break from the SALTED CHOCOLATE CHUNK COOKIES and BUTTERMILK CHEESE BISCUITS.
I would normally never tell you to boil any sort of vegetable for anywhere close to 30 minutes, but since everything goes into the blender here, you’re not losing any of the good nutrients. They’ve just migrated to your broth. Really, the veggies and potatoes just need to soften enough to blend, so if you want to cheat a bit on the cooking time you can.
Make it Custom
It’s also really easy to customize to your taste. Want some more protein? Add chicken, nuts or hemp seeds. Too hot for soup? This one you can eat cold.
Because sweet potatoes are also in the same family as acorn squash, pumpkin and butternut squash, you can substitute any of those for the sweet potatoes.
Making it vegan is easy by changing your stock to veggie stock and using water to soften the leeks.
You can add nutmeg, cayenne or more cumin as an additional garnish. Try each of the spices on a bit of the soup to see if you like them.
I’ll be completely honest, the zucchini in this one is pretty much run over by the flavor of the sweet potatoes but it had great nutritional value so you can replace this with any other veggie you can’t get your kids to eat – broccoli, carrots, peppers. As long as you don’t add a ton, it will work out fine.
Only a few of the ingredients will take this one to the next level. If you haven’t tried, European Butter, you should dare to dream. It has a higher fat content than American butter so you can use less to keep it healthy and still have your soup coming out great! You can use yellow onions or sweet onions instead of leeks but it won’t taste quite as good.