Serves 4
Preparation Time: 15 minutes
Cooking Time: 45 minutes

You’ll need:

• 1kg leeks, finely chopped in a food processor
• 1kg sweet potato, peeled and finely chopped in a food processor
• 50g butter
• 1 tbsp light and mild olive oil
• 2 tsp ground turmeric
• 1 tsp each of ground clove, coriander, cumin, mild chilli and cardamom
• Generous sprinkling of ground sea salt and black pepper
• 1.5 pints vegetable stock
• 300ml single cream
• 50g fresh coriander leaf, finely chopped, leaving a few whole leaves for garnish

What next:

1. Gently sweat the shredded leek in the butter and olive oil for 5 minutes to soften. Stir in the spices and cook for a further 3 minutes. Add the sweet potato, seasoning and stock.
2. Bring to a gentle simmer, then cover and simmer for 30 minutes.
3. Whizz in batches in a food processor with the single cream and coriander until smooth.

Serve: