Written by Mussarrat Butt
Ingredients
3 leeks
2 sweet potatoes
1 green chilli
Juice from 1/4 - 1/2 a fresh lemon
1 garlic bulb
1 inch piece of fresh ginger
4 inch strip of kelp seaweed (optional)
3 cups of vegetable broth or bone broth
1 tablespoon organic butter ghee
Unprocessed salt such as Celtic sea salt or Himalayan salt to taste (optional)
Spices of choice, I used black pepper, turmeric, cumin and dried red chilli (optional)
Fresh or dried herbs of choice, I used oregano, marjoram and basil (optional)
Method
- Cut root off leeks and cut lengthwise. Fan each piece out and wash thoroughly. Chop into medium pieces
- Peel and wash sweet potato, chop into medium pieces
- Peel ginger and garlic, chop ginger into small pieces
- Melt ghee in a large pan and add chopped ginger and garlic. Gently fry until they start to soften.
- Add a little water if the mixture starts sticking to the pan.
- Add sweet potato and stir
- Add chopped leek, green chilli and pour over vegetable or bone broth
- Add salt to taste and spices of your choice .
- I added Himalayan salt, turmeric powder, cumin and black pepper
- Add seaweed if you are using it. I added a strip of kelp.
- Bring soup to the boil then turn heat down to a simmer. Cook until vegetables are tender
- Blend soup, add more broth or water to bring soup to your desired consistency
- Add herbs of your choice. I added dried oregano, marjoram, basil, some red chilli flakes and simmered for a few minutes more
- Just before serving I added the juice of 1/4-1/2 a lemon





