Swapping out the potatoes for sweet potatoes make this soup so much more unique and full of flavor, as well as healthier!
This recipe is by food enthusiast and author Farah Abu Maizar. She has launched her latest cookbook 'Every Little Crumb's Ramadan 2025', which features more than 100 recipes inspired by her Palestinian-Jordanian roots.
INGREDIENTS:
- 3 tbsp olive oil
- 1 yellow onion, finely diced
- 2 leeks, sliced into 1/2 inch slices
- 3 garlic cloves, crushed
- 1 kg sweet potatoes, peeled and cubed (2 lb)
- 6 cups water
- 2 veggie stock cubes (or chicken stock)
- 2 tsp cumin powder
- 1 tsp turmeric powder
- 1 tsp curry powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 cup coconut milk or cream of your choice
INSTRUCTIONS:
Add the olive oil to a large pot over medium heat.
Cook the onion, leeks, and garlic for 5 minutes until softened.
Add the sweet potato cubes and cook for another 3 minutes, stirring regularly.
Add the water, stock cubes, and spices. Bring to a simmer.
Cook for 20-25 minutes at a gentle simmer, covered, until the sweet potato cubes are tender.
Use an immersion blender to blend until smooth.
Stir in the coconut milk until warmed through.
Serve with crispy pita chips or croutons and optionally a sprinkle of crushed red pepper.
Enjoy!
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Visit www.everylittlecrumb.com to buy 'Every Little Crumb's Ramadan 2025'
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