I have made a few sweet potato soups in the past, but never one with leeks and zucchini.
I was being a tad creative and just Googled the 3 ingredients with keyword “soup” as that is what was all we had in the fridge. From now on, I want to challenge myself to use up everything in the fridge and not let anything go to waste before I head back to the grocery store for new provisions. I sincerely cringe at how much food wastage restaurants and hotels partake in and truly believe it will be a big problem later on in life for the World.
The Verdict of Zucchini & Sweet Potato Chipotle Vichyssoise:
“It was one of your best soups ever!” words directly quoted from my handsome boyfriend.
Well I wasn’t planning on this one being one of my superstar soups. But it seems to be Graemes all time favourite of soups I have made for him. He has had his fair share of my soups and makes some dandy ones himself. I was really impressed with this soup myself. What I really loved the most , is that it had very fine chopped veggies added in the end. I was first going to fry some veggies for a pretty presentation of garnish, but at the last moment I decided to use them raw for a healthier texture to the soup. I must say for myself, that is what I really liked about the soup, it had very nice tidbits of crisp yummy veggies in the velvety smooth puree from the Vitamix. The chipotle was subtle yet added some heat in random spoonfuls. We ate every drop of the soup for lunch the next day!
Zucchini & Sweet Potato Chipotle Vichyssoise Ingredients:
- 2 tablespoons olive oil
- 2 cups leeks, sliced
- 4 cups sweet potatoes, diced
- 3 cups zucchini (about 2 small), chopped
- 6 cups vegetable broth (I used 3 stock cubes)
- salt and pepper to taste
- 1/2 tablespoon finely chopped chipotle in adoba sauce.
- 1 cup cashew cream
- 1/3 cup chopped fresh chives
- In a large pot, heat olive oil up over med/high heat.
- Saute leeks, sweet potato and zucchini for 3-7 minutes.
- Make sure you keep about 1.5 cups of raw veggies reserved on a plate and finely chopped or julienne them more. Do not cook them yet.
- If using cube stock, dissolve it in 3 cups boiling water.
- Add stock to vegetables in pot.
- Bring soup to subtle boil and then lower heat with lid on pot, simmer for about 15-20 minutes.
- Puree soup with salt, pepper and chipotle in a blender. Be careful if still hot.
- Add soup back into pot and stir in cashew cream and the reserved raw veggies (keep a tad for garnish for each bowl though).
- Gently heat soup back up on low.
- Ladle soup into bowls and also garnish with some of your reserved veggies and finely chopped chives.
- Drop or swirl in some cashew cream in any design you fancy.
- Feel free to adjust the Chipotle to your liking/heat tolerance and add water if soup is a tad too thick for you.
Original Recipe From Here:
What I Changed From The Original Recipe:
- Used cashew cream instead of cashew sour cream and also used more and added it in the soup base.
- Used fresh chives as garnish.
- Reserved a fair bit of raw chopped veggies to add in after I puree the soup and for garnish.