With autumn kicking into gear, it was time for the first soup of the season and I decided that a creamy potato soup was in order. However, wanting to spice it up a bit, I changed a few details: substituting the potato for sweet potato, adding some aragula and as an afterthought, some mustard. I know, I know, sounds a bit unorthodox, but trust me - the mustard and aragula makes this spectacular.
Sweet Potato, Aragula & Leek Soup
Serves 4
1 kg sweet potatoes, peeled and chopped
3 leeks, sliced into rings
1 medium brown onion, roughly chopped
3 garlic cloves, minced
500ml (2 cups) chicken stock
125ml (1/2 cup) cream
125ml (1/2 cup) milk
2 handfuls aragula
2 teaspoons wholegrain mustard
1 tsp olive oil or butter
salt and pepper to taste
1. Heat the oil or butter in a large pot. Add the onion, leek and garlic and saute over medium heat until soft.
2. Add the sweet potatoes and chicken stock, lower the heat and simmer, covered until the potato is cooked through. Mash the potato using a fork (don't worry if a few chunks remain).
3. Add the milk and cream and stir until well combined and the soup looks creamy.4. Turn the heat off, adding the rocket, mustard, salt and pepper to taste. Stir through and serve warm with buttery toast.
Nutritional info (per serving): Calories 302.3, Total Fat 7.3 g , Saturated Fat 3.2 g, Polyunsaturated Fat 0.9 g, Monounsaturated Fat 2.7 g, Cholesterol 17.2 mg, Sodium 288 mg, Potassium 602.9 mg, Total Carbohydrate 52.2 g, Dietary Fiber 5.6 g, Sugars 6.1 g, Protein 8.6 g
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