This delicious soup is the result of an almost empty larder/pantry, a cold, rainy evening and a desire for a hot cup of satisfying soup to warm us up.
The weather is turning towards a cool breeze. Soon it will be fall. And a time for root vegetables to shine! You will see a rainbow of potatoes, sweet potatoes, carrots, beets and so, so many more, at the farmers market. And so do leeks, a favorite of mine.
Piri Piri or African bird eye chilli are peppers grown and culivated in Africa. The peppers are dried and made into powder called the Piri Piri spice powder. It is marvelous in this soup as it adds that much needed zing to the sweet potatoes and leeks.
Lets make this!
8 Servings | Prep Time: 8 mins | Cooking time: 20 mins
- 5 Medium Sized Sweet Potatoes, Peeled and Cubed
- 4 Leeks, Washed and Sliced
- 6 Stalks of Celery, Washed, Peeled and Sliced 1/2”
- 6 Cloves of Garlic, Minced
- 8 Cups Stock (vegetable/chicken) or Water
- 2 TBS Olive oil
- 2 Teaspoon Piri Piri Spice Powder
- 1 Cup Milk
- 1/2 Cup Grated Gruyere Cheese
- 6 TBS Parsley, Finely Chopped (Hacher)
- Salt and Freshly Ground Black Pepper
- 3 Tbs Toasted Sliced Almonds
1 Recipe Cilantro Oil
For the Soup
Heat 2 Tbs Olive oil in a crock pot over medium heat. Add sliced leeks, sweet potato cubes and garlic. Saute for a few minutes taking care not to achieve any color to the leeks. Season with salt, freshly ground black pepper and Piri Piri spice powder. Add stock/water. Simmer, and cook for 15 minutes. until the vegetables are tender.
Blend in a Vitamix or with a hand held blender till a smooth consistency is achieved. Return to the crock pot. Add 1 cup milk, grated Gruyere and simmer for 5 to 7 minutes. Taste and adjust seasoning.
Garnish with finely chopped parsley.
Ladle soup into bowls. Top with sliced toasted almonds, a few drops of Cilantro oil and the 2” sliced grilled cheese crouton. Serve Hot.
Optional: Using a small melon baller shape butter and keep cold for service. Garnish with small ball of butter to make the soup extra silky to taste.
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