Foodie Friday: Creamy Leek, Chickpea & Sweet Potato Soup (Vegan) recipe

Friday, 6 March 2020

Creamy Leek, Chickpea & Sweet Potato Soup (Vegan) recipe
It's been a chilly start to March so this comforting bowl of vegan-friendly Creamy Leek, Chickpea & Sweet Potato Soup is the perfect way to warm yourself up! 

Despite being a foodie, I've never been much of a fan of Onions and have always favoured using Leeks in their place wherever I can. Leeks have a much more subtle flavour overall, and I feel that Onions can sometimes overpower a dish, especially if you're not particularly keen on them in the first place. 

This homemade Creamy Leek, Chickpea & Sweet Potato Soup really brings out the best flavours of seasonal Leeks and when combined with the natural sweetness of the Sweet Potato and the creaminess of the Chickpeas, it's easy to see why this is a vegan-friendly favourite! The Chickpeas also add protein so this is a great recipe to try if you want something healthy, warming and filling.

Creamy Leek, Chickpea & Sweet Potato Soup (Vegan) recipe
Ingredients (makes 4-6 portions)
  • 300g Leeks (washed & finely sliced with the darkest green end parts removed)
  • 400g Sweet Potatoes (peeled & roughly chopped into small chunks)
  • 1 tin of Chickpeas (drained - save the aquafaba water for a vegan meringue or dessert!)
  • 500ml Vegetable Stock
  • 2 cloves of Garlic (peeled & crushed or finely chopped)
  • 2 tbsp Extra Virgin Olive Oil
  • Salt & Pepper to season
  • Nutritional Yeast or Hemp Seeds to serve (optional)

Method
  • Place the Sweet Potatoes in a large saucepan and pour over hot water so that they are fully submerged. Bring to the boil, then reduce to a simmer and cover with a lid for 15 minutes.
  • In a separate pan add the Leeks, Garlic and 1tbsp of the Olive Oil, sauteing for around 5 minutes until they start to caramelise. Remove from the heat and set aside.
  • Drain the Sweet Potatoes and return to the large saucepan. Add the Vegetable Stock, Chickpeas and sauteed Leeks, stirring everything together. Cook over a simmering heat for 5 minutes to allow the flavours to infuse.
  • Transfer to a food processor, add the remaining 1 tbsp of Olive Oil and blend until you reach your desired soup texture - I prefer mine to be mostly thick and smooth.
  • Serve immediately whilst still hot with a little Salt & Pepper to season. You can add Nutritional Yeast or Hemp Seeds for an optional sprinkle of extra flavour if desired.

Storage tip: I don't find that potato-based soups freeze very well, so it's best to keep this one in a suitable covered container in the fridge and consume within 2-3 days.

Are you a fan of homemade soups?

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