Sweet Potato Leek Soup

Here’s a soup that I’ve been enjoying. In addition to the the flavor from the leeks, the sweet potatoes and white beans make it quite hearty. Pair with a salad and it’s a complete meal.

2 Tbsp cooking oil
2 leeks, washed and chopped coarsely
2 cloves garlic, peeled and chopped coarsely
1 tsp whole cumin seeds
2 sweet potatoes (~1 lb total), chopped coarsely
3 cups water
1.5 tsp Better Than Bouillon
1.75 cups cooked white beans with liquid (or 1 can)
salt and pepper

Makes just under 8 cups.

When washing the leeks, make sure they are dirt free by cutting the white part in half (the long way) and running water in between the layers. I use some of the green part, but avoid the really tough tops.

Sauté leeks for 5 minutes until they soften, then add garlic and cumin. Continue to sauté for a few minutes, then add remaining ingredients, except for beans. Simmer for 15 minutes.

Add beans to Vitamix container, then add ingredients from pot. Fasten lid, ramp up to high, and blend for ~40 seconds, or until smooth. This makes a pretty thick soup. If you prefer a thinner soup, just add water until you get to the consistency you want. I recommend using the bubble removal trick to pull out most of the air bubbles.

I went with the lazy garnish of some nice olive oil and black pepper.

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