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Asian Aromatic Base
Asian Master Base
Asian Miso Base
Beef Flavoured Vegan Stock Mix
Beef Glace
Beef Gravy Mix
Beef Stock Mix
Cheese Stock Mix
Chicken Flavoured Vegan Stock Mix
Chicken Gravy Mix
Chicken Stock Mix
Classic Béchamel Sauce Mix
Crème Anglaise
Dark Mexican Style Seasoning
Fish Stock Mix
Game Glace
Instant Gravy
Jalfrezi Seasoning
Korma Seasoning
Lamb Flavoured Vegan Stock Mix
Lamb Glace
Lamb Stock Mix
Light Vegetable Stock Mix
Lobster Glace
Lobster Sauce
Mushroom Stock Mix
Peanut Free Satay Style Seasoning
Peppercorn Sauce
Premier Chicken Jus
Premier Lamb Jus
Premier Red Wine Jus
Premier Rich Vegetable Jus
Premier Veal Jus
Rogan Josh Seasoning
Savoury Gravy Mix
Signature Beef Jus
Signature Chicken Stock Reduction
Signature Hollandaise Sauce
Signature Red Wine Jus
Signature Veal Stock Reduction
South Indian Style Seasoning
Spicy Persian Style Seasoning
Tikka Seasoning
Turkey Stock Mix
Veal Glace
Vegetable Mirepoix Glace
Vegetable Stock Mix
Wild Mushroom Glace
Wild Mushroom Sauce
Zesty Chermoula Style Seasoning
Sweet Potato Soup
PREP TIME: 15 mins
COOKING TIME: 25 mins
SERVES: 4
WARNING: Please ALWAYS check the allergens on the packaging of any other ingredients you use to make our recipes.
NUTRIENTS PER 100G:
Calories57kcal
Fat2.5g
Saturates1.2g
Sugar3.5g
Salt0.26g
Ingredients...
1 tbsp of olive oil
2 leeks, halved, washed, sliced
1 tsp ground cumin
1/2 teaspoon ground cinnamon
1 long red chilli, deseeded, chopped
800g sweet potato, peeled, cubed
600g carrots, chopped
1 litre of Essential Cuisine Vegetable Stock
1/3 cup coriander leaves, chopped
1/3 cup light thickened cream
crusty bread, to serve
Method...
1. Heat oil in a large, heavy-based saucepan over medium-high heat.
2. Add leek and cook, stirring, for 2 to 3 minutes or until soft.
3. Add cumin, cinnamon and chilli. Cook, stirring, for 30 seconds or until aromatic.
4. Add potato and carrot. Stir to coat in leek mixture. Add stock, cover and bring to the boil.
5. Reduce heat to medium-low and simmer for 20 minutes or until vegetables are tender. Remove pan from heat.
6. Blend or process soup, in batches, until smooth. Return to pan over low heat until warmed through.
7. Season with salt and pepper. Stir in coriander. Spoon into bowls and drizzle with cream. Serve with crusty bread.
