Found a leek and used it for Lunch

Sweet Potato Leek Soup

 We were at the Market on Saturday and as we were driving up to find a parking spot. When we spied a fresh bundle of leeks blocking our way into our parking spot. Someone must have been packing their produce from the market and dropped there fresh leeks. 

Well I have to say we did look around and see if an owner could be seen, but no one was around. My next comment was Leek soup is on the menu for us tonight. So can I go as far as to say we had a free lunch!

You will love this recipe, it's easy, fast, nutritious. Nothing better than that, I say.

Serves: 6 to 8 servings

Ingredients:

2 large or 3 smaller leeks / cut lengthwise and clean (use only the white parts, chop into strips)

2 tablespoons of avocado oil (or grapeseed oil)

6 cups of distilled water

2 med size sweet potato (I found purple sweet potato in the organic market and they were wonderful) wash and dice into ½ inch squares

dash of marjoram or oregano fresh or dried

½ teaspoon of dried thyme or 2 teaspoons of fresh thyme

½ teaspoon of dried chili flakes (hint add more if the soup is to sweet from the sweet potato, the chili’s won’t make the soup hot to the taste. It will only balance the sweet taste)

salt and pepper to taste

Directions:

In a soup pot add the oil and the fresh leeks. Cook in the covered pan for 10 min. over low heat. This will wilt the leeks.

Add the water and sweet potatoes. Bring to a low simmer and cook for 20 mins.  Take half of the soup and put it into a blender and blend till pureed. Return to the soup pot and the rest of the soup. Add to the soup pot, spices, salt a pepper to taste. Simmer for 5 mins.

Serve this wonderful flavoured soup with great confidence and a big smile. Garnish with fresh parsley is a great presentation.

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