Tuesday, July 19, 2011

Meatless Monday


I love soups.  LOVE them. Even in the summertime.  This one is yummy and easy because it's from a slow cooker cookbook so it can cook all day.  Just takes a little prep time.  I love leeks and I love sweet potatoes.  This is my current fav. (well this and African Peanut Stew..but i will post that in the fall sometime.)

1 Tbs EVOO
4 large leeks, white part with just a bit of green, cleaned and thinly sliced
4 cloves of garlic, minced
1 Tbs ground cumin
1/2 tsp cracked black peppercorns
6 cups veggie broth, divided
3 medium sweet potatoes (about 2 lbs) peeled and cubed into 1 inch cubes
2 green bell peppers, diced
dash of salt
1/2 cup of heavy whipping cream OR soy milk if your making the vegan version
finely snipped chives
Optional...several stips of roasted red pepper

1.  In a large skillet, heat oil over med heat.  Add leeks and cook, stirring, until softened, about 5 min.  Add garlic, cumin, and peppercornsa nd cok, stirring, for 1 min.  Add 2 cups of the veggie broth and stir well.  Transfer to slow cooker.
2.  Add remaining 4 cups of veggie broth and sweet potatoes.  Cover and cook on low for 6 hours, or on high for 3  hours, until potatoes are tenter.  Add green peppers, cover and cook for an additional 20 min. until peppers are tender.  Season with salt if you wish.
3.  Puree using and immersion blender (or you can do parts at a time in a blender, like i do!)  To serve, ladle soup into bowls and drizzle with cream.  Garnish with roasted red pepper strips and chives.  YUM.

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