Serves: 4
Ingredients
-
2
smaller or 1 big leek, white and light green parts
-
7
ounces (200 g) spinach fresh or frozen, chopped
-
1
pound (2 medium) sweet potatoes, diced
-
1
cup parsley, chopped
-
3
tablespoons olive oil
-
2
cloves garlic and equal amounts of ginger , sliced
-
1
jalapeno pepper, chopped (optional but recommended
-
1/2
teaspoon dry thyme or 2-3 sprigs of fresh
-
4
cups water or stock
-
1
teaspoon sea salt
-
1/2
teaspoon black pepper, freshly ground
Directions
- Clean, cut and wash leek, wash spinach if you are using fresh and coarsely chop, peel and dice sweet potato.
- Heat oil and add leek, garlic, thyme, ginger and jalapeno. Cook 3-4 minutes.
- Add spinach, parsley and sweet potato.
- Add water or stock, salt and black pepper.
- Cook for 30 minutes.
- Serve as it is or blends but leave some chunky, so you can use to garnish the soup.
1 of 2
2 of 2