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sweet potato and leek soup in bowl
2min read
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Vegan Leek and Sweet Potato Soup

by Toni Olukiran

2min read

This vegan leek and sweet potato soup is the remedy for autumn and winter evenings. With a few ingredients and half an hour (maybe less if, unlike me, you're quick at prepping) you can have this hug-in-a-bowl ready for you to tuck into. It's warming, creamy and somehow always seems to hit the spot.

Prep Time

10 mins

Cook Time

20 mins

Serves

5

Ingredients

1 large brown onion

400g or 3 medium-sized sweet potatoes

400g or two large leeks

750ml vegetable stock

2 tsp salt

2 tbsp vegan butter

200g cashews, unsalted

1 tsp fresh black pepper

1/4 tsp chilli powder

1 tsp olive oil (optional)

Chilli flakes (optional)

Black onion seeds (optional)

Method

STEP 1

Begin by taking 200g of cashews and leave them to soak in 400ml hot (but not boiling) water, and set aside. Chop your sweet potatoes into rough cubes of around 1-2cm big, then dice the onion and slice the leeks.

STEP 2

Add two tablespoons of vegan butter to a pan on a medium high heat and allow the butter to brown a little before adding in all of the chopped onion, leeks and potatoes.

STEP 3

Toss all the vegetables in the butter and season with 1 tsp salt and pepper and a pinch of chilli powder. Turn the heat down to low-medium and cover with pot with parchment paper and add a lid on top. This will help the sweet potato to steam quickly. Leave to cook for 10 minutes, until the leeks and onions start to brown.

STEP 4

While the vegetables are cooking, take your bowl of cashews and blend the cashews until smooth and liquid. If it is too thick, add another 50ml of water to the cream and stir until it thins.

STEP 5

Add 750 ml of vegetable stock to the pan and let it simmer for another 5-10 minutes, then blend to desired consistency (I prefer this soup very, very smooth).

STEP 6

Add 1 tsp salt and half of the cashew cream to the pot and stir it in. Serve into bowls and top with a pinch of black pepper. garnish with chilli flakes, black onion seeds, a little olive oil and a drizzle of the remaining cashew cream. Enjoy!

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Toni Olukiran
by Toni Olukiran

Toni is one of our lovely Content Marketing Assistants, and when she’s not writing posts about everything from Jamaican cooking to vegan champagne, she’s making a Spotify playlist (she was at 200, at her last count) or playing tennis in the park.

Read more from Toni


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