This leek and potato soup has a different flavour and colour to it, than the usual traditional recipe. The orange-coloured flesh of sweet potato and the addition of coconut milk at the final stage, make this soup delicious and quite morish. For anyone who has an ordinary potato food intolerance, this is the perfect alternative that will be loved by many.
Serves 6-8
4 leeks, washed and sliced
4 sweet potatoes, peeled and chopped into small cubes
900ml vegetable or beef stock
400ml coconut milk
1 medium onion, chopped
2 cloves garlic, grated
2 teaspoons ground cumin or mixed spice
25g dairy-free margarine
salt and freshly ground black pepper
What to do
In a large, heavy-based frying pan, melt the dairy-free margarine and sauté the onion and garlic until softened.
Add the leeks, sweet potato, ground cumin or mixed spice and stir.
Add the sweet potato, stock and seasoning, then bring to the boil. Simmer for 10-15 minutes until the vegetables are soft.
Allow to cool slightly, the liquidise with a hand stick blender in the pan. Stir in the coconut milk.
To serve: Sprinkle shavings of dried papaya and coconut on top and eat with slices of toasted gluten-free bread.
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