Description
Jamie Oliver’s sweet potato and leek soup delivers comforting warmth with Mediterranean-inspired flavors. Creamy textures and aromatic herbs combine in this simple yet elegant recipe that promises rich, nourishing goodness you’ll savor to the last spoonful.
Ingredients
Scale
Main Vegetables:
- 1 pound sweet potatoes
- 1 pound leeks
- 2 carrots
- 2 celery stalks
- 2 medium onions
- 2 cloves garlic
Liquids and Oils:
- 1.5 quarts (1.4 liters) chicken or vegetable broth (organic preferred)
- 2 tablespoons (30 milliliters) olive oil
Seasonings:
- sea salt
- freshly ground black pepper
Instructions
- Carefully prepare the vegetable medley by meticulously peeling and slicing carrots, celery, and onions into uniform pieces. Thoroughly clean leeks by trimming the ends, quartering lengthwise, and chopping into delicate 1/4-inch (0.6 centimeters) segments. Mince garlic cloves with precision.
- Heat chicken or vegetable broth in a separate saucepan, bringing the liquid to a rolling boil (212 degrees Fahrenheit or 100 degrees Celsius).
- Select a large saucepan and warm 2 tablespoons (30 milliliters) of olive oil over high heat. Introduce the prepared vegetables and garlic, stirring continuously with a wooden spoon. Allow ingredients to soften and develop subtle caramelization for approximately 10 minutes, maintaining a slight opening in the pan lid.
- Peel sweet potatoes and transform them into precise 1/4-inch (0.6 centimeters) cubes. Transfer boiling broth and sweet potato cubes into the vegetable-filled saucepan. Integrate ingredients thoroughly and accelerate to a vigorous boil.
- Reduce cooking temperature, secure the saucepan with a lid, and allow the mixture to gently simmer for 10 minutes. Once cooking is complete, remove from heat source and season with salt and freshly ground black pepper according to personal taste preferences.
- Decide between serving the soup in its rustic, chunky form or transforming it into a silky smooth texture using an immersion blender. Enhance the final presentation with an optional bright squeeze of lemon juice and a creamy dollop of natural yogurt for additional depth and complexity.
Notes
- Uniformly chopped vegetables ensure consistent cooking and texture in every spoonful.
- Separate broth boiling maintains optimal temperature and accelerates overall preparation time.
- High heat with a slightly open lid helps vegetables retain vibrant colors and essential nutrients.
- Cubing sweet potatoes into identical sizes guarantees smooth, even cooking throughout the dish.
- Gentle simmering allows flavor integration while preserving vegetable tenderness and nutritional benefits.
- Immersion blending creates a luxurious creamy consistency without messy container transfers or potential kitchen accidents.
- Fresh lemon juice adds a bright, zesty note that beautifully cuts through the soup’s rich vegetable base.
- Dolloping natural yogurt introduces a cool, tangy element that elevates the overall flavor profile.
- Excellent meal prep option with refrigerator storage potential lasting up to 4 days.
- Freezer-friendly recipe maintains delicious taste for approximately 3 months, perfect for advance planning.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 120 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 2 g
- Cholesterol: 0 mg