Purple Sweet Potato & Leek Soup

Purple Sweet Potato & Leek Soup
A little twist on traditional leek & potato soup. I’ve simply substituted regular potato for purple sweet potato to create this beautiful colour. Add some fresh crusty bread to dip and you have a hearty winter meal for the whole family!
Icon_cookingtime_grey Created with Sketch. 30 mins
Icon_apron_grey Created with Sketch. Easy
Icon_cloche_grey Created with Sketch. Serves 4
Purple Sweet Potato & Leek Soup


  • 400gms purple sweet potato
  • 250gms baby leeks
  • 2 tablespoons olive oil
  • 5-6 cloves garlic
  • 1 pint vegetable stock
  • 2-3 sprigs fresh thyme and a handful of fresh parsley (or use 1 teaspoon dried mixed herbs)
  • Salt, pepper & chilli to taste

How to make

  • Thinly slice one of the small sweet potatoes and lay on baking tray with the garlic cloves still in their skins.
  • Spray with olive oil and sprinkle on a little salt
  • Roast in the oven at 180C for about 20 minutes until the sweet potato is crisp & the garlic soft. Be careful not to burn it. That’s your ‘crouton’. topping made!
  • Whilst that's baking, sauté the leeks in a little olive oil. When soft, add the chopped purple sweet potato and cover with 1 pint of vegetable stock.
  • Simmer for about 15 minutes and then add the herbs and a few of the roasted garlic cloves (peeled) & blitz with your blender.
  • Sprinkle on the purple crisps & serve with some crusty bread.

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