Yam & Leek Soup

Jo Zimny


We love good soups and to combine sweet potatoes and leeks is definitely a marriage made in heaven. This soup is thick, rich and hardy and good hot or cold.

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25 Min
20 Min
Stove Top


1 Tbsp
red palm oil
1 medium
sweet onion, chopped
3 clove
garlic chopped fine
3 large
leeks, green bottoms removed, top white part cut in rings and cleaned
1 large
green apple, peeled and cored
2 tsp
ground cumin
1/4 tsp
fresh ground nutmeg
1 tsp
dried sage
4 c
filtered water
4 medium
yams, peeled and chopped into large cubes.
1 can(s)
premium coconut milk
good quality sea salt and fresh ground pepper to taste
1 Tbsp
dried parsley for garnish (optional)


1Saute the onions with the palm oil in a large sauce pan or soup pot over medium heat for a few minutes. Stir frequently to prevent the onions from browning or burning, just soften them.
2Add the apple, garlic and leeks to the pan and saute for approximately 5 minutes to allow everything to get soft.
3Sprinkle in the cumin, nutmeg and sage and stir in well.
4Add the water and yams. Bring to a boil and simmer for about 20 minutes until the yams are soft.
5Remove the soup from the heat and slowly mix in the coconut milk and give it a good stir. Season with salt and pepper.
6Puree the soup right in the pot with a stick blender, it's so easy to do it this way. Serve in a bowl and sprinkle a little parsley on top to garnish.
7Serve either hot or cold. I like it both ways. It's good the next day since it gives the seasonings a chance to permeate through the soup.

About this Recipe

Course/Dish: Vegetable Soup
Main Ingredient: Potatoes
Regional Style: American
Other Tags: Quick & Easy, For Kids, Healthy