Leek and Sweet Potato Soup

This recipe from UKTV Food is a variation on the traditional Leek and Potato soup. It's especially good with the kick from the chilli (you can replace the fresh chilli with chilli flakes) - it's not hot, it's just a little extra taste so don't leave it out. A delicious, thick and tasty soup for winter.

Ingredients

1 tbsp olive oil
1 large onion, finely chopped
2 garlic cloves, crushed
3 large leeks, sliced into rounds
2 heaped tsp ground cumin
1 chilli, roughly chopped (or use chilli flakes)
1 litre vegetable stock
4 sweet potatoes, peeled and chopped into bite-size chunks
400ml canned coconut milk
Salt and pepper

Method

1. Heat the olive oil in a large saucepan. Add the onion and fry gently for 2-3 minutes, stirring now and then.
   
2. Add the garlic and leek and fry gently for 3-4 minutes, stirring often. Mix in the cumin and fry gently for a further 2-3 minutes.
   
3. Add the chilli, then the stock. Bring to the boil, then reduce the heat and simmer for 5 minutes.
   
4. Add the sweet potato. Cover and simmer for 10 minutes until the sweet potato is soft. Purée the soup in a blender or food processor until smooth.
   
5. Gently reheat the soup, stirring in the coconut milk. Season and serve with crusty bread.