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Sweet Potato Leek Soup w/ Parsley Oil

Serves 2

Ingredients:

  • 1 leek, sliced and washed thoroughly to remove any grit
  • 4 medium sweet potatoes, chopped to bite size
  • 2 tbsp extra virgin olive oil
  • 1/4 tsp black pepper
  • 1/8 tsp saffron
  • 2 whole star anise
  • 3 cups low sodium organic vegetable broth
  • 3/4 tsp salt

Parsley Oil

  • Some hot water
  • 1/2 cup loosely packed fresh parsley leaves
  • 3 tbsp lemon juice
  • pinch of salt
  • 1/8 cup extra virgin olive oil
Optional garnish: A drizzle of yogurt & some fresh micro-greens.

 

Directions:

  1. Heat a pot on medium. Once heated, add extra virgin olive oil.
  2. Saute sliced leeks and chopped sweet potatoes until leeks are tender and translucent. This would take 3 minutes.
  3. Sprinkle in black pepper, saffron and star anise. Saute for a minute.
  4. Add low sodium vegetable broth. Stir and taste for seasoning. If needed, add salt.
  5. Cover to gently simmer for 20 minutes.
  6. While soup simmers, make parsley oil.
  7. Prepare ice bath.
  8. Place fresh parsley leaves in a colander. Top it with hot water and “shock it” immediately in an ice bath.
  9. Remove parsley leaves from ice bath and pat it with kitchen towels to completely dry.
  10. In a small blender, add parsley leaves, lemon juice, salt and extra virgin olive oil. Blend until all ingredients are finely blended. Remove parsley oil in a small bowl.
  11. Soup is ready when sweet potatoes are cooked through. Remove whole star anise. Using a hand blender, blend soup until completely smooth.
  12. Serve hot with a drizzle of parsley oil, some yogurt and micro-greens as garnish.

Note: You can freeze the remainder of parsley oil in an ice cube tray and use it in soups or stews!


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