Velvet Sweet Potato, Leek and Crispy Sage Soup with Hazelnuts
An original, comforting soup of roasted sweet potato and gently sautéed leek, blended until silky and finished with crispy sage, toasted hazelnuts, and a touch of apple cider vinegar to balance its natural sweetness.
Ingredients
- 700 g sweet potato (peeled and cut into medium cubes)
- 250 g leek (white and light green parts only, thinly sliced)
- 120 g yellow onion (chopped)
- 12 g garlic (minced)
- 45 ml olive oil (divided)
- 900 ml vegetable broth (low sodium if possible)
- 8 g fresh sage (divided)
- 45 g hazelnuts (toasted and roughly chopped)
- 10 ml apple cider vinegar (for finishing)
- 6 g salt (or to taste)
- 1 g black pepper (freshly ground)
- 120 ml water (only if needed to adjust texture)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
Preheat the oven to 220 °C / 425 °F. Place the sweet potato on a baking tray, toss with 1 tablespoon olive oil, 1/2 teaspoon salt, and a pinch of black pepper. Roast for 25 minutes, until tender with lightly browned edges.
- 2
While the sweet potato roasts, heat 1 tablespoon olive oil in a large pot over medium heat. Add the leek and yellow onion with a pinch of salt, and cook for 8 minutes, stirring, until soft and lightly sweet without taking on much color.
- 3
Add the garlic and half of the fresh sage, chopped. Cook 1 minute more, until fragrant.
- 4
Add the roasted sweet potato to the pot and pour in the vegetable broth. Bring to a gentle boil, reduce the heat, and simmer for 10 minutes so the flavors meld.
- 5
Meanwhile, heat the remaining 1 tablespoon olive oil in a small skillet over medium-low heat. Fry the remaining whole sage leaves for 30 to 45 seconds until crisp. Transfer them to a plate. In the same skillet, briefly toast the hazelnuts for 1 minute if you want to deepen their flavor.
- 6
Remove the soup from the heat and blend until completely smooth. If it seems too thick, add the water little by little until you reach a velvety consistency.
- 7
Return the soup to low heat. Add the apple cider vinegar, the remaining salt, and the black pepper. Taste and adjust the seasoning.
- 8
Serve hot in bowls and finish each portion with the crispy sage and toasted hazelnuts on top.
Chef tips
For an even finer texture, pass the soup through a sieve after blending. Wash the leek thoroughly between its layers to remove any grit.
Substitutions
You can replace the hazelnuts with toasted pumpkin seeds if you need to avoid tree nuts. Fresh sage can be swapped for a smaller amount of rosemary for a more intense profile.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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