This vibrant soup combines the earthy sweetness of leeks and sweet potatoes with a gentle heat from red pepper and aromatic sage. The texture is velvety and smooth, achieved by pureeing the vegetables with a splash of milk and melting in Monterey Jack cheese. It&# 226;ÂÂs a comforting, vegetarian-friendly dish that feels both rustic and refined. Perfect for chilly evenings, it offers a warm, savory experience that balances sweet vegetable notes with herbal freshness. The addition of fresh parsley at the end brightens the flavor profile, while optional garnishes like pecans or edible flowers add visual appeal and crunch. A hearty, wholesome bowl that brings home-style comfort to any meal.
Spicy Leek Soup With Sage & Parsley (Sweet
Description
This vibrant soup combines the earthy sweetness of leeks and sweet potatoes with a gentle heat from red pepper and aromatic sage. The texture is velvety and smooth, achieved by pureeing the vegetables with a splash of milk and melting in Monterey Jack cheese. It&# 226;ÂÂs a comforting, vegetarian-friendly dish that feels both rustic and refined. Perfect for chilly evenings, it offers a warm, savory experience that balances sweet vegetable notes with herbal freshness. The addition of fresh parsley at the end brightens the flavor profile, while optional garnishes like pecans or edible flowers add visual appeal and crunch. A hearty, wholesome bowl that brings home-style comfort to any meal.Ingredients
Directions
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Clean the leeks thoroughly by slicing them in half lengthwise, separating the leaves to wash out any soil, then re-aligning them for even slicing.
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Thinly slice the cleaned leeks and mince the shallots.
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Peel and dice the sweet potatoes.
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In a large saucepan, heat the butter, margarine, or olive oil over medium heat.
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Add the sliced leeks and minced shallots, cooking and stirring until soft and translucent, about 10 minutes.
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Add the diced sweet potatoes, vegetable broth, minced fresh sage, chopped fresh parsley, and red pepper (fresh, dried, or flakes).
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Bring the mixture to a boil, then reduce the heat to low.
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Cover and simmer until the sweet potatoes are tender, about 20 to 30 minutes.
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If using a whole hot pepper, remove it from the pot.
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Puree the soup in batches using a food processor, blender, or immersion blender until smooth.
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Return the pureed soup to the saucepan and stir in the skim milk.
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Heat just to a simmer, then stir in the shredded Monterey Jack cheese until melted.
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Remove from heat and season with salt and freshly ground black pepper to taste.
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Serve hot, garnished with reserved cheese, chopped parsley, pecans, or edible flowers as desired.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 26.9kcal
- % Daily Value *
- Total Fat 3.0g5%
- Saturated Fat 1.9g10%
- Cholesterol 8.1mg3%
- Sodium 0.1mg1%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 0.0g0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
