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Sweet Potato, Leek and Bacon Soup

25 Minutes

Makes 3 litres

Sweet Potato Soup

4 tbsp grapeseed oil (or other cooking oil)
8 slices bacon, chopped (double-smoked is best)
2 leeks, washed and cut in small slices
2 (780g) sweet potatoes, peeled, cut in small dice
1 can (340g) chickpeas, drained
2 cloves garlic, chopped
2 litres vegetable broth
1 litre water
Salt and pepper (to taste)

In a small soup pot (5 litres), pour the oil and heat to medium heat
— Add the bacon and cook halfway
— Add the leeks and cook until soft
— Add sweet potatoes dice and cook for 2 minutes
— Add chickpeas and garlic and cook until fragrant
— Season with salt and pepper
— Add vegetable broth, cook until potatoes are soft
— Transfer to a blender and blend until smooth
— Add water if needed
— Adjust seasoning and serve
— optionally sprinkle each bowl with small pieces of bacon and fresh parsley or cilantro as a topping.

Recipe from Marc Miron

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