Let the holiday entertaining begin!! Holidays are synonymous with delicious comfort foods, usually filled with love, and a whole bunch of other stuff that can leave us feeling bloated, tired and running for the bathroom!
It’s OK. I’ve got you covered. As more and more people are becoming more conscious of what they put into their body and how it makes them feel, everyone is starting to appreciate a healthified version of comfort foods. Just because something is healthy, does not mean it won’t taste good. I promise.
It’s all about quality ingredients and marrying the perfect complimentary flavours. You will love my healthified Sweet Potato and Leek Soup with Lemon and Thyme. Gabrielle and I served this at the Equinox Long Table Dinner Event and it was a BIG hit. Get the recipe below!
Sweet Potato + Leek Soup with Lemon and Thyme
With sweet potato, thyme and a generous amount of lemon, the flavours are light, aromatic and zesty. Simple enough to whip up for a dinner party and delicious enough to impress the fussiest guests!
- Two large sweet potatoes
- ½ large yellow onion
- 3 leeks
- 3 garlic cloves
- 3 thyme sprigs
- 3 tablespoons coconut cream
- 4 cups chicken stock
- 1 lemon, zest and juice
- 3/4 tsp sea salt
- Fresh ground pepper to taste
How to make:
Preheat oven to 400F.
Peel onion and sweet potatoes and cut into 1/2 inch pieces.
Melt 1 Tbsp of coconut oil and toss vegetables and garlic cloves (with skin) in the oil. Sprinkle with 1/4 tsp sea salt and 1 tsp thyme. Roast for 1 hour.
Slice leeks and soak in a bowl of water. Clean leeks well and strain.
Put leeks into a pan and barely cover with water. Bring the water to a boil and simmer without a cover for 10 minutes, or until water has almost evaporated. Add a tsp of coconut oil, 1/2 tsp thyme and 1/4 tsp sea salt. Sauté for 5 minutes.
Add roasted vegetables, garlic (remove skin) and leeks into a large soup pot. Add 1/4 tsp sea salt, vegetable stock and coconut cream. Bring to a boil and cover. Turn down heat to a minimum and allow to simmer for 10 minutes.
Add lemon zest and juice.
Transfer soup to blender in batches and blend until smooth.
Makes 4-6 servings.
ENJOY!!
xx
Photo credit: www.hannahcumminsphotography.com
