Leek and Sweet Potato Soup


  • 4 large sweet potatoes, cubed (peeling is optional)
  • 2 large leeks, trimmed, sliced in rounds and thoroughly rinsed
  • 4 cups chicken, beef or vegetable stock
  • 1 (14 ounce) can of coconut milk
  • 1 onion, diced
  • 4 cloves of garlic, crushed
  • 1 tbsp coconut oil or ghes
  • 2 tsp cumin
  • salt and black pepper, to taste


Heat the coconut oil or ghee in a large saucepan over medium heat; 

when the oil is hot, add the onions and sauté for a few minutes, stirring occasionally until the onions start to turn translucent and soften. 

Add the leeks and garlic and sauté for another 3 – 5 minutes, until the leeks become tender. Add the cumin and mix well to combine, then add the cubed sweet potatoes and stock.

 Bring the mixture to a boil briefly and then reduce the heat to medium low. Simmer for 15 – 20 minutes, or until the sweet potatoes become tender

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