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Leek, Pea, and Sweet Potato Soup

© 2020 Tulia

1 min read

A vibrant soup with a delicate taste that is equally good served hot or cold. The addition of tahini makes it even healthier and adds another level of deliciousness.

Yield: 4-6 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Recipe Type: Soup, Vegan, Gluten-Free
Cuisine: Mediterranean

Ingredients:

  • 2 tablespoons olive oil
  • 2 leeks, white parts only, sliced
  • 2 garlic cloves, chopped
  • 1 sweet potato, peeled and cut into chunks
  • 5 cups vegetable stock
  • 2 cups fresh or frozen peas
  • 2 cups fresh spinach
  • A handful of cilantro, chopped
  • 2 tablespoons fresh dill, chopped
  • Salt and pepper, to taste
  • Lime wedges, to serve
Drizzle
  • 2 tablespoons tahini 
  • 3 tablespoons lime juice
  • 1/4 cup cold vegetable stock or water
  • 1/2 teaspoon Aleppo pepper or chili pepper (or to taste)

Preparation:

1. Heat the olive oil in a large saucepan over medium heat. Add the leeks and sauté until softened, 3 to 4 minutes. 

2. Add the garlic, sweet potato, and vegetables stock and bring to a boil. Cover partially and cook for about 10 minutes, until the potato is tender. Add peas, spinach, cilantro, and dill, season to taste, and cook for about 5 minutes.
3. Whisk together tahini, lime juice, vegetable stock, and Aleppo pepper; season to taste.  
4. Allow the soup to cool a little before blending until smooth. Ladle into serving bowls and drizzle with a little of the tahini mixture. Serve with lime wedges and enjoy!