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Sweet Potato Soup with Cream, Yogurt, and Crispy Flatbread Strips Recipe

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4 from 9 reviews

A creamy and comforting Sweet Potato Soup made with sautéed onions, leeks, and garlic, flavored with cumin, and blended until smooth. This soup is perfect for a nutritious and warming meal, garnished with a drizzle of cream or olive oil and a crunchy topping like pistachios or crispy flatbread strips.

Ingredients

Soup Base

  • 2 tbsp extra virgin olive oil
  • 30g / 2 tbsp unsalted butter (or more oil)
  • 2 onions, diced
  • 2 leeks (white and pale green part only), quartered and sliced into 1cm pieces
  • 2 garlic cloves, chopped
  • 1 kg / 2 lb sweet potato, peeled, quartered lengthwise, cut into 2cm chunks
  • 1 tbsp cumin powder
  • 1.25 litre / 1.25 quarts chicken or vegetable stock, low sodium
  • 1.5 tsp cooking or kosher salt
  • 1 tsp black pepper

Finishing

  • 1/3 cup cream (any type) or an extra knob of butter
  • Something to drizzle or dollop like extra virgin olive oil, cream, yogurt, or sour cream
  • Something crunchy for garnish such as flatbread strips, croutons, pistachios, pepitas, or crispy fried shallots

Instructions

  1. Sauté aromatics: Heat the olive oil and melt the butter in a large heavy-based pot over medium heat. Add the diced onions, sliced leeks, and chopped garlic. Cook for about 5 minutes until the vegetables are softened and fragrant.
  2. Add sweet potato and spices: Stir in the chopped sweet potatoes and cumin powder. Cook for an additional 3 minutes, stirring regularly to coat the vegetables and toast the spices without browning.
  3. Simmer the soup: Pour in the chicken or vegetable stock and add the salt and black pepper. Bring the mixture to a gentle simmer and cook uncovered for 20 minutes, or until the sweet potatoes are very tender when pierced with a fork.
  4. Blend the soup: Remove the pot from heat. Using a hand-held stick blender, puree the soup directly in the pot until smooth and creamy. Alternatively, transfer the soup carefully to a blender in batches. Stir in the cream or extra butter until well combined and creamy.
  5. Garnish and serve: Ladle the hot soup into bowls. Drizzle with a little extra virgin olive oil, cream, yogurt, or sour cream. Finish with a sprinkle of crunchy toppings such as crispy flatbread strips, pistachios, pepitas, or crispy fried shallots for added texture and flavor.

Notes

  • Note 1: Use only the white and pale green parts of the leeks for a milder flavor and better texture.
  • Note 2: Use low sodium stock to better control the saltiness of the soup.
  • Note 3: For crunch, flatbread strips add an excellent texture contrast, but croutons, nuts like pistachios or pepitas, or crispy fried shallots also work wonderfully.
  • Note 4: When using a blender instead of a stick blender, blend the soup in batches and be careful with hot liquid to avoid splashes.

Find it online: https://dishcooks.com/sweet-potato-soup-with-cream-yogurt-and-crispy-flatbread-strips-recipe/