Best Yam Leek Soup Recipes

COCONUT, YAM, AND LEEK SOUP

Steps:

• Heat coconut oil in a large pot over medium-high heat. Add yams; stir to coat with oil. Cook until lightly browned, about 2 minutes per side. Add carrot; cook and stir for 1 minute. Stir in leek and garlic; cook until fragrant, about 1 minute. Add cumin and coriander; stir until evenly distributed.
• Pour lemon juice, vegetable broth, and coconut milk into the pot; stir to combine. Bring soup to a gentle boil; reduce heat and simmer, covered, until carrots are tender, about 15 minutes. Season with salt.
• Ladle soup into serving bowls and garnish with fresh spinach.

POTATO, YAM AND LEEK SOUP

Steps:

• Over medium heat, melt the butter and saute the leeks for about 5-7 minutes, or until the leeks are soft. Season with salt.
• Add the rosemary, thyme, and chili, stir for about 30 seconds.
• Add the vegetable broth and water.
• Add the potatoes, yam, and bay leaves.
• Bring to a boil and reduce to simmer, for 30 minutes.
• When the potatoes and yam are fully cooked, take out the bay leaves.
• Using either an immersion or regular blender, blend the soup to a puree. Do not use a food processor.
• To serve, season with lemon juice and freshly ground black pepper.

YAM & LEEK SOUP

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!

YAM & LEEK SOUP

Steps:

• In a soup pot over medium heat, sauté the leeks in the oil until they are translucent. Add the thyme, paprika, bay leaves, and pepper, and sauté for a minute more. Add water and bring to a boil. Add the yams, sherry, and orange juice, return to a boil, then reduce heat to a simmer. Cover and simmer for 5 minutes. Add saffron, cayenne and salt (to taste). Continue to simmer for another 5 to 10 minutes or until yams are just soft (simmer too long and they will fall apart). Remove the bay leaves. Pour into serving bowls and garnish with basil and tomatoes.