Sweet Potato soup

Thank you, Lisa, for this recipe. It looks delicious and healthy, and I am going to try it when I'm back from my vacation. Sounds perfect for September dinners.

Sweet Potato Soup

Heat 2T chili oil (we use a bit more b/c all of us like the heat), and sauté chopped leeks in it for five minutes (white and pale green parts only - about 2 avg leeks, or one large one). Add one bag frozen sweet potatoes (Waitrose has the right size bag in their freezer section - if one wanted to use fresh, do about three large sweet potatoes, peeled and diced) and sauté for another 3 minutes. Then add 900 ml vegetable stock and boil until potatoes are tender (5 mins for the frozen, not sure how long for fresh, b/c I love the frozen shortcut). After potatoes are tender tip in one tin of rinsed chickpeas and cook 5 more minutes. Then puree in batches or use an immersion blender.

Serve over brown rice (Waitrose also do plain brown rice in the freezer in little bags - another shortcut - they make this a very quick and easy meal) and garnish with any or all of: squares of halloumi cheese sautéed in more hot oil, toasted seeds (I use flax, hemp, sunflower mix from the local health food store), or just a plain drizzle of hot oil. I buy several leeks at a time and chop up extras and freeze in ziplocks in the right amount so that the next time I make the soup, the leeks, sw. potato and rice all come from the freezer - it takes like 15-20 minutes to make this dinner then!