This sweet potato and ham soup recipe is so delicious and easy to throw together. It’s also great to freeze for a quick mid-week meal. In my eyes, ham is one of the most scrumptious, joyous, flavour-filled foods in the world — but not all hams are created equal. Make sure you find a passionate butcher and invest in quality, free-range or organic nitrate-free ham, which will be browner and not so pink (pink ham has been treated with nitrates). The taste is second to none and you only need small amounts to bring an immense salty ham flavour to your meals.
Serves: 4
DF, GF
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Servings
Prep time
Cook time
Recipe
Ingredients
- 1 tbsp olive oil
- 2 leeks, pale part only, thinly sliced
- 2 cloves garlic, finely chopped
- 4 thin nitrate-free ham slices, chopped
- 500g sweet potato, peeled & chopped
- 1 turnip, chopped
- 1 carrot, sliced
- 1 head broccoli, chopped
- 1L vegetable stock or filtered water
- 2 tsp fresh thyme leaves, plus extra sprigs to serve
- Sea salt & freshly ground black pepper, to taste
- 80mL coconut cream
Method
- Heat the olive oil in a large saucepan over medium heat and cook the leeks, garlic and ham for 5 mins, stirring frequently.
- Add the remaining ingredients, except the coconut cream, and bring to the boil. Reduce heat to low and simmer, covered, for 20 mins or until the vegetables are cooked.
- Transfer half the soup to a blender, allow to cool slightly, then purée until smooth. Return the puréed soup to the pan to heat through.
- Ladle into bowls, swirl in the coconut cream and serve garnished with thyme sprigs and a grind of pepper.
- Tip: Roasted sweet potato slices make a lovely garnish for this soup, as do edible flowers.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
