Sweet Potato & Leek Soup

So, the main complaint with vegetarian food is that it lacks protein (I think that's complete crap, because vegetables have protein), but in this recipe, there are beans! 

 

What you Need

• 3 leeks
• 5 cloves garlic
• 4 medium sweet potatoes
• 6 cups vegetable broth
• 1 cup cooked white beans (cannellini, navy, butter…)
• knob of coconut oil, ghee (clarified butter), or butter
• 1 Tbsp olive oil
• juice of 1 lemon
• 1 tsp. sea salt
• 2 tsp. turmeric (optional)
• cayenne to taste

What you Do

1. Prepare leeks by removing the very tip of the root, and the tough, dark green parts at the very top. Chop leeks, then swirl them around in a large bowl of water to remove any dirt (due to how they grow, leeks can have a little grit between their layers).
2. In a large stock pot, heat a knob of coconut oil or butter, add turmeric, cayenne and leeks with a teaspoon of sea salt. Stir to coat and let cook on medium heat for five minutes or so, until leeks have softened. Mince garlic and add to the pot.
3. Scrub the sweet potatoes, and chop them into rough cubes (leave the skin on!). Add them to the pot, stir and cook for a few minutes. Add broth and beans. Bring a boil, reduce to simmer and cook until sweet potatoes are soft, about 15 – 20 minutes.
4. Using a regular blender or stick blender puree the soup until totally creamy. Add olive oil and lemon juice, plus salt to taste if necessary, blend once more and serve.