Leek and Sweet Potato Bisque

This bisque tastes so rich that no one will know it’s healthy—unless you tell them!

The secret? Leeks: They’re sweet, in season, and rich in soluble fiber, which helps give this soup its smooth, creamy texture. The perfect starter for a festive dinner, you can make this bisque up to 3 days in advance and reheat before serving.

From VEGGIE QUEST, where we’re on a mission to eat 2 pounds of vegetables a day on a whole-food, plant-based diet. (All while saving time and money!)

Leek and Sweet Potato Bisque

Prep Time: 50 minutes                    Serves: 6-8

Ingredients

3 medium sweet potatoes (about 2¼ lbs total)
3 large leeks, white and light green parts only
5-6 c unsweetened almond milk
½ tsp salt
¼ tsp nutmeg (more or less to taste)
¼ tsp ground ginger (more or less to taste)
stevia (liquid or powder) to taste

Directions

Scrub sweet potatoes, then poke each a few times with a knife.

Cut each sweet potato in half and arrange in a single layer in a large microwave-safe casserole dish. Add a thin layer of water to the bottom, cover, and microwave for 16–18 minutes, until sweet potatoes are completely tender, turning them over halfway through cooking. (Note: If you don’t want to use the microwave, wrap each whole potato in aluminum foil and bake at 350°F for 1–1½ hours until centers are tender when pierced with a fork.)

While sweet potatoes are cooking, cut the base and green top off each leek. Slice leeks lengthwise and rinse thoroughly between layers to remove any grit. Then slice leeks across the grain into half-inch semicircles.

In a large stockpot over medium heat, cook leeks, covered, for 5 minutes, stirring every minute or so. If you notice leeks beginning to stick, add a little water.

Reduce heat to low and continue cooking leeks, covered, for another 20 minutes. Stir every 2–3 minutes and add a little water (1–2 Tbsp) as needed to prevent sticking.

Remove pot from heat and scoop flesh from sweet potatoes (no skin) into the pot with the leeks.

Add 4 c almond milk, salt, nutmeg, and ginger to pot. Blend until smooth using an immersion blender. Add another 1–2 cups of almond milk until soup is just sippable. Sweeten to taste with stevia.

(No immersion blender? Working in batches in a blender, puree leeks, sweet potatoes, salt, and spices with just enough almond milk to facilitate mixing. And remember: Don’t fill your blender more than half full when working with hot foods, as steam buildup during blending can be dangerous. Return the puree to the pot and whisk in the rest of the almond milk, adding stevia to taste.)

Warm over low heat if needed, stirring continuously. Serve hot with a sprinkle of nutmeg.

Submitted by: