Mohamed Shili This delicious Jamie Oliver Sweet Potato And Leek Soup is prepared using sweet potatoes, leeks, carrots, celery, onions, and garlic. Serve this jamie oliver sweet potato and leek soup as side dish with Sirloin Tip Roast, Ranch Chicken or Pot Roast With Pepperoncini.
Jamie Oliver Sweet Potato And Leek Soup Ingredients
- 1 pound sweet potatoes
- 1 pound leeks
- 2 carrots
- 2 celery stalks
- 2 medium onions
- 2 cloves garlic
- 1.5 quarts chicken or vegetable broth (organic preferred)
- 2 tablespoons olive oil
- Sea salt and freshly ground black pepper
How To Make Jamie Oliver Sweet Potato And Leek Soup
- Prep the Veggies: Peel and slice the carrots, celery, and onions. Trim the ends off the leeks, quarter them lengthwise, and wash them. Then, slice them into 1/4-inch pieces. Peel and slice the garlic.
- Heat the Broth: In a separate saucepan, bring the chicken or vegetable broth to a boil.
- Cook the Veggies: Place a large saucepan on high heat and add 2 tablespoons of olive oil. Add all the prepped veggies and garlic. Stir with a wooden spoon and cook for about 10 minutes with the lid slightly ajar. The veggies should soften but still hold their shape.
- Add Sweet Potatoes and Broth: Peel the sweet potatoes and cut them into 1/4-inch cubes. Add the boiling broth and the sweet potato cubes to the saucepan with the veggies. Stir well and bring to a boil.
- Simmer and Season: Reduce the heat, cover the saucepan, and let it simmer for 10 minutes. After simmering, remove from heat and season with salt and pepper to taste.
- To Serve: You can serve the soup as is, or blend it until smooth using an immersion blender. Optional: Add a squeeze of lemon juice and a dollop of natural yogurt for extra flavor.
What To Serve With Sweet Potato And Leek Soup
Sweet potato and leek soup goes well with bread like Navajo Fry Bread, Zucchini Carrot Bread or Jalapeno Cheese Bread.
How To Store Sweet Potato And Leek Soup
In The Fridge:
Transfer the cooled Sweet Potato And Leek Soup into an airtight container and store it in the fridge for up to 3-4 days. Make sure the container is sealed tightly to preserve the flavors and freshness.
In The Freezer:
Pour the completely cooled Sweet Potato And Leek Soup into freezer-safe bags or containers and store in the freezer for up to 2-3 months. Make sure to leave some space at the top of the container for expansion as the soup freezes.
How To Reheat Sweet Potato And Leek Soup
To reheat, thaw the frozen Sweet Potato And Leek Soup in the fridge overnight then transfer it to a saucepan and warm it over medium heat, stirring occasionally, until it reaches your desired temperature. If the soup has thickened, you can add a little water or broth to reach your preferred consistency.
Check out More Soup Recipes From Jamie Oliver:
- Jamie Oliver Cauliflower And Blue Cheese Soup
- Jamie Oliver Lentil And Sweet Potato Soup
- Jamie Oliver Chunky Winter Vegetable Soup
Jamie Oliver Sweet Potato And Leek Soup
Description
This delicious Jamie Oliver Sweet Potato And Leek Soup is prepared using sweet potatoes, leeks, carrots, celery, onions, and garlic. Serve your Sweet Potato And Leek Soup with garlic bread, sautéed spinach, and a simple arugula salad for a well-rounded meal.
Jamie Oliver Sweet Potato And Leek Soup Ingredients
How To Make Jamie Oliver Sweet Potato And Leek Soup
- Prep the Veggies: Peel and slice the carrots, celery, and onions. Trim the ends off the leeks, quarter them lengthwise, and wash them. Then, slice them into 1/4-inch pieces. Peel and slice the garlic.
- Heat the Broth: In a separate saucepan, bring the chicken or vegetable broth to a boil.
- Cook the Veggies: Place a large saucepan on high heat and add 2 tablespoons of olive oil. Add all the prepped veggies and garlic. Stir with a wooden spoon and cook for about 10 minutes with the lid slightly ajar. The veggies should soften but still hold their shape.
- Add Sweet Potatoes and Broth: Peel the sweet potatoes and cut them into 1/4-inch cubes. Add the boiling broth and the sweet potato cubes to the saucepan with the veggies. Stir well and bring to a boil.
- Simmer and Season: Reduce the heat, cover the saucepan, and let it simmer for 10 minutes. After simmering, remove from heat and season with salt and pepper to taste.
- To Serve: You can serve the soup as is, or blend it until smooth using an immersion blender. Optional: Add a squeeze of lemon juice and a dollop of natural yogurt for extra flavor.
