A perfect winter warmer, this soup is fantastically nourishing, wholesome and incredibly comforting. I love to make a big batch and freeze portions to have an emergency stock for those chilly evenings when I just don’t have the energy to make supper. Sprinkle with a little chili or chili oil for extra warmth!
4 large leeks
1 medium onion (chopped small)
3 cloves of garlic (diced)
2 medium sweet potatoes (peeled and diced)
50g rapeseed or other vegetable oil
850ml good quality vegetable stock (1 good stock cube + 850ml boiling water)
275ml cashew milk (dairy milk also works very well)
salt, chili flakes and ground pepper (to taste)
1. Start by trimming the leeks – trim the bottom and then discard the outer layer.
2. Now split them in half lengthways and slice finely.
3. Take a large, heavy-based saucepan, and add the oil. Once hot add the garlic and leeks, then the onions and sweet potato chunks. Stir them all together with a wooden spoon so they are all nicely coated in the oil and start to sweat.
4. Season with salt and pepper and then place a lid on the saucepan, turn the heat down and let the mix continue to sweat for about 15 minutes.
5. Next add the stock and cashew milk and turn up the heat to let the soup simmer; continue for about 20 minutes until the vegetables are soft.
6. Remove from the heat and let cool for about 10 minutes before either using a hand blender or a food processor to blitz the mixture into a puree.
7. Once pureed, return the soup to the saucepan and reheat gently – but of course, serve hot! :)