Sweet Potato, also known as Kumara in New Zealand, is a popular vegetable with a earthy sweet flavour. It is perfect in soup and this has become a favourite regular meal in our house. It is my alternative, or improvement, to the classic Potato & Leek Soup, with significantly increased nutrition in the sweet potato addition- even better would be purple sweet potato. If you have an instant pot, this becomes incredibly quick to prepare.
As I usually make this in our instant pot, I will put directions alongside the stovetop ones. It just speeds everything up! I highly recommend the instant pot, it is by far the most-used appliance in our kitchen.
Preparation Time: 15-10 minutes
Cooking Time: 15-20 minutes
Instant Pot Cooking Time: 10 minutes
- 1kg sweet potato or kumara, peeled and cut into equal sized medium chunks
- 5 sliced leeks- about 250g
- 4 cloves minced or finely chopped garlic
- thumb length piece of fresh ginger, finely grated
- 2 teaspoons paprika
- 2-3 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1-2 teaspoon hot chilli powder
- 1 litre vegetable stock
- 1 cup+ of Soya Milk*
- fresh coriander
*We used to use coconut milk in this recipe, but a much healthier option is soy or other thicker plant milk like almond.
- Heat the sliced leeks slowly on a medium heat, or using the instant pot sauté option, stirring occasionally and adding a little water or stock as they start to brown to prevent sticking. Add more as needed.
- Add garlic, ginger and spices. Stir for about a minute.
- Add the peeled and chopped sweet potato and stir for a few minutes with the spices and leeks so the sweet potato is nicely covered.
- Add the vegetable stock and simmer until the sweet potato is nice and soft, at least 20 minutes. If using the Instant Pot, pressure cook for 10 minutes.
- Once it is cooked, leave it to cool before transferring to a blender. Blend until smooth. If you don’t have a blender, carefully transfer the soup mixture to a processor or use a hand held blender, making sure the soup is cooled before doing so.
- Add the soy or almond milk when soup is cold, around 1 cup but more if it needs thinning out, stir well then reheat slowly. The milk can curdle if you have the heat too high, be sure to have it on low.
- Serve with a generous squeeze of lime juice and some chopped nuts, seeds or coriander.
This soup can be frozen.