Mains/ Soups/ Vegan

Leek & Sweet Potato Soup

This soup is one of the favourites in our house. It may seem that it’s a perfect autumn or winter staple, but we do eat it regularly, pretty much throughout the year. I was looking for an alternative to a classic Leek & Potato soup (which is very common in UK) and one of my husband favourite soups. However this recipe has become more nourishing and flavoursome option.

Leek and sweet potato soup is made out of only two vegetables, which once combined together create a simple bowl of goodness. Leeks are very versatile vegetable, very often used as a base for soups or stews. We add them also to stir-fries or risotto instead of onion,¬†which creates nice results. I read that leek has been named ‘king of the soup onions’, which proves itself to be true. Secondly, sweet potatoes are just great in every shape – boiled, baked, fried or mashed.


This soup is enrich with coconut milk, and toasted coconut flakes and fresh cilantro sprinkle on the top to add flavour and crunchiness. It’s definitely one of comfort foods, it’s rich and satisfying and can be easily serve on its own as a complete meal, or with a slice of bread.


Leek & Sweet Potato Soup

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Serves: 4
Prep Time: 20 minutes Cooking Time: 40 minutes


  • 1 tbsp. coconut oil
  • 2-3 leeks (white and pale green parts), washed and sliced
  • 2 sweet potatoes, peeled and sliced
  • 1/2 tsp. cumin
  • 1/2 tsp. coriander
  • 1/2 tsp. turmeric
  • 500ml / 2cups vegetable stock (vegan)
  • 1 can coconut milk
  • 1 orange (juiced) - optional
  • black pepper to taste (freshly ground)
  • To granish:
  • coconut flakes (toasted)
  • fresh cilantro, chopped



Start by meting coconut oil in a large soup pot. Add leeks and let them saute on a medium heat for about 5 minutes, until soft but don't let them brown. Add sweet potato slices, mix well and let them cook for another 5 minutes. Stir in cumin, coriander and turmeric, mix vegetables until they are well coated in spices and fry for 2 minutes.


Add vegetable stock and bring to boil. Lower the heat, cover and let it simmer for about 20 minutes or until sweet potatoes are soft. Take it from heat and let it cool. Transfer to blender or blend with a hand blender to a desired consistency. If you like the soup very smooth go for it. Here, I left some chunks by transferring 1/3 of the soup to a separate bowl and blending the rest, then mixing both to combine. If the soup is to thick for your taste add some water or more vegetable stock.


Slowly reheat the soup and add some black pepper to taste, preferably freshly ground. Serve garnished with toasted coconut flakes, chopped cilantro and a pinch of black pepper.


Freshly chopped parsley instead of cilantro would also work well.

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