YAM & LEEK SOUP

Yam & Leek Soup image

Provided by Jo Zimny

Time 45m

Number Of Ingredients 13

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)

Steps:

1. Saute 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.
2. Add the apple, garlic and leeks to the pan and saute for approximately 5 minutes to allow everything to get soft.
3. Sprinkle in the cumin, nutmeg and sage and stir in well.
4. Add the water and yams. Bring to a boil and simmer for about 20 minutes until the yams are soft.
5. Remove the soup from the heat and slowly mix in the coconut milk and give it a good stir. Season with salt and pepper.
6. Puree 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.
7. Serve 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.
8. Enjoy!