Roasted Garlic and Leek Soup. A delicious, warming soup that’s subtly spicy and totally comforting!
This week is all about comfort food for me. It’s getting so dark outside in the afternoon, and the mountains have had their first sprinkling of snow. I can’t say I’m not excited for Christmas to arrive though, like most people, I’m the total cliche, I love this time of year!
So here’s what I love most about this roasted garlic and leek soup, and I think you will too… the roasted garlic, a WHOLE head. YES. Now, before you start thinking I’ve turned into a crazy lady who puts whole heads of garlic in things, hear me out. When garlic is roasted, it transforms from that super strong, spicy garlic flavour, into a sweet, soft mound of deliciousness. The garlic flavour is mellowed and you are able to tolerate far larger amounts of it. In fact, some time you have to roast a head of garlic, then spread the cloves straight on a piece of crisp bread, it’s heavenly!
Secondly, leeks. I can’t let this time of year come and go without using some leeks. They are one of my favourite vegetables to use, with a slightly more subtle flavour than onion, but still a good kick. When sautéed, the leeks turn completely soft a glossy, making them the perfect base for the soup.
Decorate your bowl with some coconut milk, chilli flakes, crispy croutons and greens, and you’ve got yourself a meal! This soup freezes really well, so why not double the quantities and freeze portions ready for those days where you need lunch or dinner in a flash!
Roasted Garlic and Leek Soup
Ingredients
- 210 g Sweet Potato
- 220 g Leeks
- 1 head garlic
- 1 litre Vegetable Stock
- 1 can Crushed Tomatoes
- 1 tbsp Tomato Paste
- 1/2 tsp Curry Powder
- 1/2 tsp Chilli Powder
- 1/4 tsp Ground Turmeric
- 1/8 tsp Ground Cardomom
- 1/2 tsp Sea Salt
- Black Pepper
- Coconut Milk
- Watercress
Instructions
- First roast the garlic. Preheat the oven to 180°C. Peel any excess skin off the garlic bulb, but leave it together. Chop the very top off the cloves to they are slightly exposed. Drizzle on a little olive oil, season with salt and pepper and wrap the whole bulb in tin foil. Bake in the oven for 30 minutes then leave to cool. Use a knife to remove the inside of the cloves into a bowl, they should easily slide out of the skins and be very soft.
- Chop the green part off the leeks then slice them finely. Wash the sweet potatoes and cut into 1 inch chunks. Head 1 tablespoon of olive oil in the bottom of a large pot and saute the leeks for a few minutes until they go soft. Add the spices and saute for a further 2-3 minutes.
- Add the sweet potato, vegetable stock, crushed tomatoes and tomato paste, simmer for 30 minutes until the sweet potatoes are cooked. Add the roasted garlic 5 minutes before the end.
- Using a blender or a stick blender, blitz the soup until completely smooth. Serve with a swirl of coconut milk, some chilli flakes, watercress and croutons.
Just tried this. Made a tasty soup, but the tomato predominated. Just noticed the comment below and now know that the cans of tomatoes I used were way too large. Also, how large should the heads of garlic be (approximate weight)? I suspect the ones I used were much too small. And one more question – is the weight of leeks called for measured before or after cutting off the too-tough green tops?
So excited to make this! How big should the can of crushed tomatoes be?
Hi Sara! Yay! I use a standard 14oz (400g) can!