Sweet potato, biltong and leek soup

Prep: 15 mins, Cooking: 50 mins By Food24
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Tap for method

Ingredients (10)

50 g butter
100 g biltong — thinly sliced
6 leeks — thinly sliced
1/2 tsp coriander — seeds, ground
1 ml nutmeg — ground
3 sweet potato — peeled and cubed
1 potatoes — peeled, cubed
1.25 l stock — vegetable
125 ml cream
salt and freshly ground black pepper — to taste
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Tap for ingredients


In a large pot, heat the butter until bubbling.

Add ½ of the biltong, the leeks and spices and sauté until fragrant.

Add the cubed sweet potatoes/potatoes and sauté for a minute, then add the cold stock. Cover and bring to a gentle boil. 

Simmer gently for +- 35 – 40 minutes or until the potatoes are soft. Place in blender with the cream and remaining biltong and blitz until smooth.

Add more cream or stock for a thinner consistency. Season to taste.

Serve hot with crumbled blue cheese and crusty bread. Garnish with some biltong shavings.

Recipes reprinted with permission of Nina’sKitchen. To see more recipes, click here.

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