COCONUT, YAM, AND LEEK SOUP
Bursting with flavors of coriander and cumin, the sweet coconut balances the leeks and the gorgeous orange yams that have been browned to perfection. Easy, quick, and totally vegan/vegetarian.
Provided by Amy
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 46m
Yield 4
Number Of Ingredients 12
Steps:
- Heat coconut oil in a large pot over medium-high heat. Add yams; stir to coat with oil. Cook until lightly browned, about 2 minutes per side. Add carrot; cook and stir for 1 minute. Stir in leek and garlic; cook until fragrant, about 1 minute. Add cumin and coriander; stir until evenly distributed.
- Pour lemon juice, vegetable broth, and coconut milk into the pot; stir to combine. Bring soup to a gentle boil; reduce heat and simmer, covered, until carrots are tender, about 15 minutes. Season with salt.
- Ladle soup into serving bowls and garnish with fresh spinach.
Nutrition Facts : Calories 527.6 calories, Carbohydrate 71.8 g, Fat 25.7 g, Fiber 12 g, Protein 7.3 g, SaturatedFat 21.6 g, Sodium 618.6 mg, Sugar 6.4 g
YAM & LEEK SOUP
We love good soups and to combine sweet potatoes and leeks is definitely a marriage made in heaven. This soup is thick, rich and hardy and good hot or cold.
Provided by Jo Zimny
Categories Vegetable Soup
Time 45m
Number Of Ingredients 13
Steps:
- 1. Saute the onions with the palm oil in a large sauce pan or soup pot over medium heat for a few minutes. Stir frequently to prevent the onions from browning or burning, just soften them.
- 2. Add the apple, garlic and leeks to the pan and saute for approximately 5 minutes to allow everything to get soft.
- 3. Sprinkle in the cumin, nutmeg and sage and stir in well.
- 4. Add the water and yams. Bring to a boil and simmer for about 20 minutes until the yams are soft.
- 5. Remove the soup from the heat and slowly mix in the coconut milk and give it a good stir. Season with salt and pepper.
- 6. Puree the soup right in the pot with a stick blender, it's so easy to do it this way. Serve in a bowl and sprinkle a little parsley on top to garnish.
- 7. Serve either hot or cold. I like it both ways. It's good the next day since it gives the seasonings a chance to permeate through the soup.
- 8. Enjoy!
SWEET POTATO AND LEEK SOUP
Provided by Florence Fabricant
Categories weekday, soups and stews, appetizer, side dish
Time 45m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Melt butter in a heavy saucepan. Add leeks, and sauté slowly over low heat until tender but not brown, about 10 minutes. Stir in garlic.
- Add sweet potatoes and 3 cups water. Simmer about 20 minutes, until tender. Purée.
- Return purée to saucepan, add milk or half-and-half, bring to a simmer, add 1 to 1 1/2 cups more water to make soup no thicker than heavy cream. Season with salt and pepper and serve with a dusting of cilantro.
Nutrition Facts : @context http, Calories 230, UnsaturatedFat 3 grams, Carbohydrate 33 grams, Fat 10 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 6 grams, Sodium 513 milligrams, Sugar 9 grams, TransFat 0 grams
YAM & LEEK SOUP
Categories Soup/Stew Vegetable Quick & Easy Healthy Simmer
Yield 5 to 8 Servings
Number Of Ingredients 14
Steps:
- In a soup pot over medium heat, sauté the leeks in the oil until they are translucent. Add the thyme, paprika, bay leaves, and pepper, and sauté for a minute more. Add water and bring to a boil. Add the yams, sherry, and orange juice, return to a boil, then reduce heat to a simmer. Cover and simmer for 5 minutes. Add saffron, cayenne and salt (to taste). Continue to simmer for another 5 to 10 minutes or until yams are just soft (simmer too long and they will fall apart). Remove the bay leaves. Pour into serving bowls and garnish with basil and tomatoes.
SWEET POTATO SOUP WITH GINGER, LEEK AND APPLE
This was our favorite recipe test of the soup batch. Inspired by a sweet potato and apple purée I make every year for Thanksgiving, the soup also has savory overtones. For a spectacular finish, garnish each bowl with a squeeze of lime and a sprinkle of medium-hot chili powder or chipotle chili powder.
Provided by Martha Rose Shulman
Categories one pot, soups and stews, appetizer, main course
Time 1h10m
Yield 6 to 8 servings.
Number Of Ingredients 9
Steps:
- Heat the oil or butter in a heavy soup pot or Dutch oven over medium heat. Add the leek and cook, stirring, until it is tender, about 5 minutes. Add the ginger and stir together until fragrant, about 1 minute. Add the sweet potatoes, regular potato, apples and water and bring to a simmer. Add salt to taste, reduce the heat, cover and simmer 45 minutes to an hour, until all of the ingredients are thoroughly tender.
- Using an immersion blender, purée the soup (or you can use a regular blender, working in batches and placing a kitchen towel over the top to avoid splashing) until very smooth. Return to the pot, heat through and adjust salt. Ladle into bowls, squeeze a little lime juice and sprinkle a little chili powder over each serving and serve.
Nutrition Facts : @context http, Calories 214, UnsaturatedFat 3 grams, Carbohydrate 43 grams, Fat 4 grams, Fiber 7 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 1123 milligrams, Sugar 13 grams, TransFat 0 grams
POTATO, YAM AND LEEK SOUP
Make and share this Potato, Yam and Leek Soup recipe from Food.com.
Provided by vpetite
Categories Yam/Sweet Potato
Time 1h10m
Yield 2 1/2 quarts, 10 serving(s)
Number Of Ingredients 13
Steps:
- Over medium heat, melt the butter and saute the leeks for about 5-7 minutes, or until the leeks are soft. Season with salt.
- Add the rosemary, thyme, and chili, stir for about 30 seconds.
- Add the vegetable broth and water.
- Add the potatoes, yam, and bay leaves.
- Bring to a boil and reduce to simmer, for 30 minutes.
- When the potatoes and yam are fully cooked, take out the bay leaves.
- Using either an immersion or regular blender, blend the soup to a puree. Do not use a food processor.
- To serve, season with lemon juice and freshly ground black pepper.
Nutrition Facts : Calories 109.3, Fat 3.6, SaturatedFat 2.2, Cholesterol 9.2, Sodium 35.6, Carbohydrate 18.3, Fiber 2.5, Sugar 1.2, Protein 1.6
PUMPKIN, SWEET POTATO, LEEK AND COCONUT MILK SOUP
This is a beautiful and flavorful soup that is made with pumpkin and sweet potato, and seasoned with onion and leek. Velvety coconut milk adds a nice finishing touch.
Provided by SEXYLISCIOUS
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 45m
Yield 8
Number Of Ingredients 7
Steps:
- Heat the oil in a soup pot over medium heat. Add the onion and leek, and cook for a few minutes, until soft. Stir in the pumpkin, sweet potato, and vegetable broth. Bring to a boil, then cover and reduce heat to low.
- Simmer for about 15 minutes, until vegetables are tender. Mash vegetables coarsely using a potato masher. Stir in the coconut milk, season with salt and pepper, and serve.
Nutrition Facts : Calories 129.7 calories, Carbohydrate 18.4 g, Fat 5.4 g, Fiber 2.5 g, Protein 2.4 g, SaturatedFat 2.3 g, Sodium 260.6 mg, Sugar 5.1 g
LEEK & SWEET POTATO SOUP
Simple & easy to make soup with basic ingredients
Provided by cagwilson
Time 25m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Saute the leeks for 4 minutes in the butter. Add the stock and sweet potato and bring to the boil. Simmer for 15 minutes, or until the sweet potato is cooked.
- Season the mixture with black pepper, remove from the heat and allow to cool.
- Place the cooled soup into a food processor, and liquidise until smooth.
- Return the soup to the pan and bring back to the boil, adding any extra water as necessary to thin the soup to the required consistency.
- If desired, grill the bacon until crispy, and cut into bite sized pieces.
- Place the soup into the serving bowls and sprinkle the bacon pieces over the top.
More about "yam leek soup recipes"
SWEET POTATO LEEK SOUP | BABAGANOSH
From babaganosh.org
4.5/5 (64)Total Time 35 minsCategory Dinner, LunchCalories 237 per serving
- Prepare all the ingredients: Thinly slice the leek, discarding the tough green parts. Rinse the leek very well - it traps dirt easily. Mince the garlic cloves. Peel the sweet potato and dice into ~2 inch pieces
- Cook the soup: In a 3-4 quart soup pot, heat the olive oil. Add the sliced leek, minced garlic, and red pepper flakes, if using. Saute over medium heat for 10 minutes, stirring frequently. This will allow the leeks to release their sweet flavor. If you wish, set aside about 2 tablespoons of sauteed leeks for garnish
- Add the vegetable stock, diced sweet potato, and turmeric. Cover with a lid and bring to a boil. Reduce heat and allow to simmer for 10 minutes, or until the sweet potatoes are fully cooked.
- Use an immersion blender to carefully blend the soup until the desired consistency. I like mine mostly smooth with a few chunks of sweet potato left. Season with salt and pepper, if desired. Garnish with fresh parsley leaves and sauteed leeks.
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