Rich and creamy with a hint of sweetness this soup tastes like comfort food… and what better way to enjoy a delicious soup than with bacon bits on top?
I was really lucky to pick the last of the remaining vegetables from my dad’s garden and use them in my kitchen. Homegrown leeks and homegrown carrots…the only thing my dad didn’t grow were the sweet potatoes. Apparently growing your own sweet potatoes is a complicated art and he didn’t want to deal with all that work. I on the other hand am already glad that I was able to grow my own edible flowers without killing them. In my defense, growing certain things indoors is definitely more tricky than outdoor and not everything is apartment suited (even if Pinterest claims it). So while I do not grown my own vegetables yet, I do enjoy stealing some veggies from my parent’s garden every now and then and creating healthy dishes.
Not only did I stock up on vegetables from their garden but my grocery store had a sale, all fruits and veggies were 30% off. I kid you not, people were shopping like maniacs, as though they had to stock up for the next year. I might have been one of those people. Okay, I was one of those people. So now I gave myself the challenge to not let a single thing spoil that I bought. If I will post a lot of vegetable dishes in the next few weeks, blame my grocery store.
How do you deal with sales in stores? Do you stock up or not buy more than usual? Do you also sometimes challenge yourself to not let anything spoil? Let me know in the comment section down below.
Let’s talk more about this soup here. Sweet potatoes, carrots and leeks are a great combination, not only because they are all great for your health but also because they create a wonderful flavor profile, without the addition of any dairy. Sweet potatoes make the soup deliciously creamy while carrots and leeks provide sweetness. I was actually planning on adding some coconut milk or heavy cream but once I tasted it I was convinced that it did not need any. I also love adding a healthy dose of black pepper to any cream soup, spices are certainly the key for aromatic soups! If you ever find your vegetable soup to taste bland and you already added enough salt to it, simply try adding some pepper.
I topped this soup off with fried bacon bits and cress but feel free to omit the bacon to keep it vegan or garnish with different herbs (eg rosemary or sage). Bon appétit!
- 600g (21oz) sweet potatoes
- 2 large carrots
- 3 leeks
- 2 teaspoons coconut oil or butter
- 2 teaspoons vegetable broth powder
- 1.2l (40.5 fl oz) water
- 1/4 teaspoon nutmeg
- salt and pepper to taste
- optional: bacon bits and cress
- Peel and cut the sweet potatoes, wash and cut the carrots and leeks into medium size pieces.
- Heat the oil or butter in a large pot and once hot sauté the leeks for about 2 minutes, until fragrant. Add in the rest of the chopped vegetables, broth powder and water. Bring to a boil and then reduce to a simmer. Let it cook for about 25 minutes, until the vegetables or soft.
- Then season with nutmeg, salt and pepper and puree in a blender until smooth.
- Optional: Garnish with bacon bits and cress
- Store in the refridgerator for up to 5 days.