Foodie Friday: 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.

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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Foodie Friday: Baked Apple Pie Porridge (Dairy-Free / Vegan recipe)

More Winter Comfort Food this week with a scrumptious Baked Apple Pie Porridge recipe which is dairy-free and vegan-friendly. This is another meal which is super easy to make and can be enjoyed for breakfast, brunch or even as a healthy late evening dessert.

You'll always find at least one huge jar of jumbo oats in my kitchen cupboards as I just love how versatile and filling they are. The classic is, of course, to use them every day for a humble bowl of porridge, and this Baked Apple Pie Porridge recipe takes it up to the next level in terms of creating something which is indulgent, comforting and perfect for a cold Winter's day.

If you haven't tried baking porridge before, you're in for a treat! Just make sure to add more liquid than you think is necessary because a lot gets gloriously soaked up into the oats during the baking process, so don't worry if it looks like too much at the start.

Ingredients (serves 3-4 depending on appetite!):-

• 250g Jumbo Oats
• 475ml Almond Milk
• 2 Apples
• 4-5 Medjool Dates
• 2 tsp Ground Cinnamon
• 1/2 tsp Ground Nutmeg
• 1 tbsp Maple or Agave Syrup
• Pinch of Sea Salt
• Coconut Oil, for greasing
• Optional extra toppings: Cacao Nibs, Nut Butter, Ice Cream, Custard etc

Method

• Preheat the oven to 190C/Gas Mark 5. Lightly grease a round baking dish with a little Coconut Oil and set aside.
• In a large bowl, combine the Jumbo Oats, Almond Milk, Ground Cinnamon and Nutmeg, giving everything a good stir and allow the mixture to soak for about 10 minutes.
• Roughly chop up the Dates and Apples into small pieces (you can keep the skin on the apples or peel them), removing the cores and pits. Add to the soaked mixture, and then add in the Maple Syrup and pinch of Salt. 
• Give everything a final stir and carefully pour into the greased baking dish. Pop in the oven for around 15-20 minutes, until most of the liquid has been absorbed and it's golden on top.
• Serve immediately and optionally top with Cacao Nibs and Nut Butter to keep it healthy, or with Custard or a scoop of Ice Cream for an indulgent dessert - enjoy!

What are you planning to make for brunch this weekend?

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