Do you want a super easy, delicious soup that is perfect for snowy weather?
You have come to the right place! Enter, Leek and Sweet Potato Soup. It is a soothing blend of leeks, onions, garlic and sweet potato and is whole30, paleo and vegan friendly. Perfect to take to work in a thermos for lunch or an easy weeknight dinner.
SOUP you say! Didn’t I just post a soup recipe? Well, it was a stew actually but yes. I hadn’t planned on making this recipe until I signed up for The Little Plantation‘s Food Photography Contest. The first task was to take photos of onions and leeks (or something made from onions and leeks) and of course, being up for the challenge I made this recipe. It was so easy and I loved it so much I decided to share it here!
Are you ready to give it a go?
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Let’s talk food photography for a moment. I am constantly learning and trying to push my boundaries when it comes to food photography and these instagram challenges from other food bloggers help me to try new techniques, angles, lighting and styling. It is so easy to get stuck in a food photography rut if you don’t try new things and continue learning.
The one thing I have found to be consistent is that food photography is ALL ABOUT PRACTICE. I can’t emphasize that enough. I have improved tremendously just by practicing. Taking photos, retaking photos. Editing photos. Re-editing photos. It’s always a work in progress.
I find that as food bloggers we can get caught up in the “I need x,y,z ” for my food photos to look good. Things like, backgrounds, lenses and props when in actual fact you don’t need any of these things. I take almost all of my photos on my one table and I use the dishes that I use in my kitchen daily. I have made my own backgrounds and use them periodically. The biggest investment I have found, is my time that I invest in practicing. I am planning on adding more tips about food photography to Sweet Lizzy so I can share with you what I learn as I continue to practice and grow!
Now let’s get to this soup. It is a very simple and flavourful soup. Filled with leeks, onions and garlic- all of which help keep our immune system on point this time of year. I tend not to use leeks very often but have grown up eating a leek and potato soup that my father makes. This is my own version of that soup with coconut milk and ghee to help make it creamy while the sweet potato adds a little different twist.
I do love a good, simple soup during the week. With the exception of the leeks themselves, I had all of the other ingredients in my kitchen which made this recipe easy to throw together. Once the vegetables are cooked in the soup you can choose to either leave it as is, blend it all together or half and half (my favourite way). Just make sure to use a vented blender as you are using hot soup and blend on low so it doesn’t splatter everywhere. Enjoy!
Looking for more soups? Try these:
Thai Coconut Cauliflower Soup (paleo, whole30, vegan)
Tomato Coconut Soup with Sweet Potato Noodles (paleo, whole30, vegan option)
Kale and Chicken Stew with Almond Butter (paleo, whole30)
Green Butternut Squash Soup (paleo, vegan, whole30)
Chipotle Vegetable Soup (paleo, vegan, whole30)
Tried the recipe? loved it? Rate it and tag #sweetlizzy on Instagram!Print
Leek and Sweet Potato Soup (Paleo, Vegan option)
An easy, creamy winter soup with leeks, sweet potatoes and coconut milk. Paleo and vegan friendly.
- Prep Time: 30 min
- Cook Time: 30 min
- Total Time: 1 hour
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: paleo, vegan, whole30
2 tbsp ghee (or avocado oil for vegan version)
2 onions, chopped,
3 cloves of garlic, minced
1 stalk celery, chopped
1 large sweet potato, peeled and chopped
2 bay leaves
2 tsp dried thyme
4 cups broth of choice
1 tsp salt, plus more to taste
pepper to taste
1 cup coconut full fat coconut milk
- Trim the tough bottom off the leeks and the greens at the top. Slice the leeks in half lengthwise and wash well. The layers of leeks sometimes have some hidden dirt.
- Chop the leeks.
- In a large heavy bottomed pot heat the 2 tbsp of ghee or avocado oil.
- Add the chopped leeks, onions, celery and garlic and saute until the leeks and onions start to get soft.
- Add the sweet potato, broth, salt, bay leaves and thyme.
- Bring to a boil and cover and let simmer for 25 minutes (or until the sweet potatoes are fork tender.)
- Take about 1/3 of the soup and ladle into your vented blender. Blend and pour back into the soup. *
- Stir the coconut milk in and adjust with more salt and pepper.
- Garnish with hemp seeds.
*Alternatively you can leave it as is and just add the coconut milk or blend the whole entire soup.
Keywords: Soup, leeks, sweet potato, paleo, whole30, vegan