Cold Sweet Potato and Leek Soup with Salsa
Description
Deliciously refreshing and so tasty... perfect for sunny days.
Ingredients
At a glance
Difficulty
Easy
Course
Starters
Serves
6
The soup:
The salsa:
- 500g sweet potatoes
- 4 leeks (use only the white parts)
- 1 tbsp butter
- 1 cup water
- 1 litre of vegetable stock
- 1 pinch of nutmeg
- 1/2 dessert spoon fresh ginger, grated
- Salt and pepper, to taste
The salsa:
- 1 avocado
- Juice of 1 lime
- 1 small chilli
- Salt and pepper, to taste
Methods/steps
The soup:
Peel and dice the sweet potatoes.
Wash the leeks and finely chop them.
In a casserole pot, melt butter and sauté the leeks. Add the cup of water and braise for 10 minutes on medium heat.
Add sweet potato dices and stock. Cover and cook for 20 minutes.
Add ginger, nutmeg, salt and pepper.
Cook for 5 minutes then allow to cool and keep in the fridge.
The salsa:
Peel the avocado and crush it with a fork. Chop the chilli. Add lime juice, chilli, salt and pepper.
Keep in the fridge.
Peel and dice the sweet potatoes.
Wash the leeks and finely chop them.
In a casserole pot, melt butter and sauté the leeks. Add the cup of water and braise for 10 minutes on medium heat.
Add sweet potato dices and stock. Cover and cook for 20 minutes.
Add ginger, nutmeg, salt and pepper.
Cook for 5 minutes then allow to cool and keep in the fridge.
The salsa:
Peel the avocado and crush it with a fork. Chop the chilli. Add lime juice, chilli, salt and pepper.
Keep in the fridge.
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