Vegan Sweet Potato and Leek Soup

Last week I went to a luncheon and my friend made this yummy soup. It was so delish . I had two servings. I am making it for this weekend (I don’t like to cook a lot on the weekends). Yummy.

I hope you enjoy it!

Leek and sweet potato soup

By: Janet Brinkworth

Prep time:
15 min
Cook time:
30 min


1. Heat the olive oil in a large saucepan. Add the onion and fry gently for 2-3 minutes, stirring now and then.2.
Add the garlic and leek and fry gently for 3-4 minutes, stirring often. Mix in the cumin and fry gently for another
2-3 minutes.3. Add the chilli, then the stock. Bring to the boil, then reduce the heat to a simmer. Simmer for 5
minutes.4. Add the sweet potato, cover the pan and simmer for 10 minutes until the sweet potato is soft. Puree
the soup using a jug or hand blender until smooth.5. Gently reheat the soup stirring in the coconut milk. Season
with salt and freshly ground pepper. Serve with bread.


1 tbsp olive oil (I used coconut oil)

1 large onion, finely chopped

3 clove garlic, crushed

3 large leeks, sliced into rounds

2 heaped tsp ground cumin

1 chilli, roughly chopped

1 litre vegetable stock (I did not add stock, just water)

4 sweet potatoes, peeled and chopped into bite-size chunks

400 ml tinned coconut milk

salt, and freshly ground pepper


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