Sweet Potato and Leeks Soup

By: Esther Vasa

The orange flesh of Sweet Potato is indicative of its rich concentration of beta-carotene. To get the best benefits of beta-carotene, this vegetable has to be combined with some fat. Therefore, your best source of fat  is either nuts or seeds. For this recipe we will use hemp seeds. Anthocyanin in purple-colored sweet potato has anti-inflammatory properties.

In this recipe we use a few allium vegetables i.e., leeks, garlic and red onion. Leeks and red onion combined together you get the flavonoid, kaempferol and polyphenols. 
Leeks have been found to reduce the risk of colon cancer and ovarian cancer. They also help reduce total cholesterol levels by reducing LDL while increasing the HDL thus reducing the risk of heart attack. They have diuretic and antiseptic effect on your system. They are rich in fiber and hence support your digestive system. These help fight inflammation which is a much desired effect in people with Multiple Sclerosis.

Sweet Potato and Leeks Soup
Sweet Potatoes - 2
Carrots - 2
Celery Sticks - 2
Asparagus Spears - 2
Red Onion - 1
Leek - 1
Garlic Cloves - 2
Sage Leaves - 6
Cinnamon Stick - 1
Hemp Seeds - 4 tbsp
Water or Vegetable Stock - 6 cups (for a runny soup)
Salt and Pepper to taste

  • Peel and chop sweet potatoes and carrots. Chop celery sticks, asparagus and onion. Clean leek thoroughly. Use the white and light green portions of leek for this recipe. You can save the dark green  part to make vegetable broth. Mince garlic and set it aside.
  • In a stockpot, add all the ingredients except hemp seeds. Let the soup come to a boil. Then, reduce heat and let the entire contents simmer for 40 minutes.
  • Remove cinnamon stick if you like (I removed it). Blend the soup along with hemp seeds in batches and transfer back into the stockpot. Adjust salt and pepper. Enjoy this nice, multi-flavored aromatic soup with your family and friends.