Roasted Garlic and Leek Soup
Servings Prep Time
6portions 30minutes
Cook Time
Servings Prep Time
6portions 30minutes
Cook Time
  • 210g Sweet Potato
  • 220g Leeks
  • 1head garlic
  • 1litre Vegetable Stock
  • 1can Crushed Tomatoes
  • 1tbsp Tomato Paste
  • 1/2tsp Curry Powder
  • 1/2tsp Chilli Powder
  • 1/4 tsp Ground Turmeric
  • 1/8tsp Ground Cardomom
  • 1/2tsp Sea Salt
  • Black Pepper
  • Coconut Milk
  • Watercress
  1. First roast the garlic. Preheat the oven to 180°C. Peel any excess skin off the garlic bulb, but leave it together. Chop the very top off the cloves to they are slightly exposed. Drizzle on a little olive oil, season with salt and pepper and wrap the whole bulb in tin foil. Bake in the oven for 30 minutes then leave to cool. Use a knife to remove the inside of the cloves into a bowl, they should easily slide out of the skins and be very soft.
  2. Chop the green part off the leeks then slice them finely. Wash the sweet potatoes and cut into 1 inch chunks. Head 1 tablespoon of olive oil in the bottom of a large pot and saute the leeks for a few minutes until they go soft. Add the spices and saute for a further 2-3 minutes.
  3. Add the sweet potato, vegetable stock, crushed tomatoes and tomato paste, simmer for 30 minutes until the sweet potatoes are cooked. Add the roasted garlic 5 minutes before the end.
  4. Using a blender or a stick blender, blitz the soup until completely smooth. Serve with a swirl of coconut milk, some chilli flakes, watercress and croutons.