Spicy sweet potato and leek soup
|15 ml||fresh chillies — 573|
|3||leeks — cut into rings|
|2 cloves||garlic — cloves, crushed|
|1/2||onion — brown, finely chopped|
|2||fresh chillies — birds eye, finely chopped|
|3 ml||turmeric — ground|
|5 ml||cayenne pepper|
|salt and freshly ground black pepper|
|2 cup||stock — vegetable|
|4||sweet potatoes — peeled and cut into chunks|
|1||avocado — to serve|
|sprouts — to serve|
|bread — crusty, to seve|
In a saucepan, heat the olive oil and saute the leeks, garlic, onion, chili, and spices. Season.
Deglaze the pan by adding the stock, and then add the sweet potatoes. Add more water if you wish. Cook until vegetables are soft.
Blend until smooth in a blender or food processor.
Serve with avocado and sprouts and extra seasoning if needed.