Last Friday afternoon, my dear friend Britt came over for lunch and, as I usually do, I served soup and a tossed salad. Soup is a favorite of mine because it’s easy to make and fits in with my lazy cooking preferences. Alan laughed when I called myself a “One Bowl Johnny” last week, but if I could be that minimalist in the kitchen, trust me, I would!
Most of the gluten free, dairy free, from-scratch food I make tends to require many bowls, spoons and pots with plenty of steps. So when I find a recipe that is simple enough to use only one pot, I rejoice. This is why I love soup so much! Well, that and the fact that it’s such comfort food if one is feeling a bit under the weather.
This particular soup was created because, like most other home cooks, I am frugal and wanted to use up the ingredients in my pantry and fridge. And I had a hankering for the combination of sweet potatoes (yams, and yes, I know the difference!) and leeks. Get ready for one of the easiest soup recipes in existence!
Sweet Potato-Leek Soup (serves 6)
2 tablespoons olive oil
3 really large yams (or 4-5 smaller ones), peeled and cut into 2-inch chunks
2 leeks, trim off the bottom and the tough green stalks. Use the 3 inches of white part, cut in half lengthwise, slice across, and rinse thoroughly before using.
6-8 cups water with vegan bouillon (I use Not Chick’n brand)
salt and pepper to taste
1/2 can coconut cream (open a can of coconut milk and use the solid fatty part and save the water for a smoothie)
In a large soup pot, sauté the leeks on low-medium heat for a minute or two. Stir often and watch them–leeks burn quickly!
Add the water with bouillon and the yams. Bring to a boil, reduce heat and simmer until yams are tender.
Turn off heat, add coconut cream, and using an immersion blender, purée the soup. Add salt and pepper to taste and serve.
See, I told you it was easy!