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Vichyssoise with Leek and Sweet Potato

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Ingredients

Adjust Servings:
600 g of Leek white part
1 Sweet potato
250 g of Coconut milk
2 tbsp. of Coconut oil
to taste Salt
1 Pimento

Vichyssoise with Leek and Sweet Potato

  • 45 min
  • Serves 4
  • Easy

Ingredients

Directions

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A classic French Vichyssoise soup uses only two ingredients: leeks and potatoes. It’s amazing –  so soft, fresh, and sweetish. You can find the recipe here.

But today I present you one more variant of Vichyssoise with sweet potato and coconut milk. It has a beautiful pastel yellow color and some Oriental notes. I can’t even choose which one I like better – the classic or this one. They’re both incredible! I’m loving the sweet potato one at the moment though 😉 

It’s super delicious and healthy! 

And easy as a piece of cake!

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Steps

1
Done

Slice the leeks into rings. In a pot, heat some coconut oil, add the leeks and salt. Cook for about 1 min on medium heat, stirring. Cover, reduce to low and cook for about 15 min until soft, stirring occasionally.

2
Done

Peel and dice the sweet potato. Add to the leeks, and cook together for 2 min.

3
Done

Cover the veggies with water. Add the pimento and salt again. Increase the heat and bring to a boil. Reduce to simmer, cover and cook until the sweet potato is soft for about 15 min.

4
Done

Remove from heat. Remove the pimento and let cool down for a bit. Then puree everything in a blender.

5
Done

Return to pot. Add the coconut milk and stir Add water and season with salt to taste.

6
Done

Bring to a boil. Remove from heat.
Serve warm. We drink this soup from mugs for breakfast, it’s great!

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