Leek, sweet potato and pea soup
This rich and satisfying soup is garnished with crispy leek rings - delicious!
(Serves 4-6)
Ingredients:
2 large leeks (about 500g), well washed1 onion, peeled and chopped30g butter2 vegetable stock pots or cubes1 large sweet potato (about 250g), peeled and chopped100g peas (can be frozen)1ltr of water
For the garnish:
1 medium egg white10cm piece of leekA pinch of turmeric1 level tbsp plain flourCoconut oil, for frying
Method:
Set aside a 10cm piece of leek for the garnish. Slice the rest of the leeks and cook in a large pan with the onion, in the butter, until softened – about 10 minutes.
Pour in 1ltr water and add the stock pots/cubes. Bring to the boil, add the sweet potato and simmer for 10 minutes. Add the peas and cook for another 10 minutes.
Meanwhile, put the egg white in a small bowl, add the turmeric and leave to infuse. Slice the reserved leek and put the separated rings in cold water. Whisk the egg white, then whisk in the flour and seasoning to make a smooth batter.
Blend the soup in a food processor until smooth, or keep it chunky if you prefer. Season and reheat if necessary
Heat some oil in a small pan, drain and dry the leek rings, then dip them in batter and fry until golden and crunchy. Drain on kitchen paper. Pour the soup into bowl, add crispy leek rings and seasoning or just have the simple soup.