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How Has Your Grocery Shopping Changed?

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Every Wednesday, Bon Appétit executive editor Sonia Chopra shares what’s going on at BA—the stories she’s loved reading, the recipes she’s been making, and more. If you sign up for our newsletter , you’ll get her letter before everyone else. Here’s a fun thing about my job: Every so often, I get to test recipes before they go live on our websites or into the pages of the magazine. It’s standard practice at publications like Bon Appétit and Epicurious to have multiple editors cook through recipes before they are published to make sure they will work for, well, people like me: cooking enthusiasts who are not necessarily trained kitchen experts. The first time I volunteered, I was totally in my head about it, afraid I didn’t have the chops to be useful and that I was wasting our food team’s time. But now I like to take on a recipe once a month or so, especially when it sounds particularly delicious (most do!) or will push me to try something new. For example, I don’t fry a lot of thing

Leek and Sweet Potato Soup


Ingredients:


  • 4 large sweet potatoes, cubed (peeling is optional)
  • 2 large leeks, trimmed, sliced in rounds and thoroughly rinsed
  • 4 cups chicken, beef or vegetable stock
  • 1 (14 ounce) can of coconut milk
  • 1 onion, diced
  • 4 cloves of garlic, crushed
  • 1 tbsp coconut oil or ghes
  • 2 tsp cumin
  • salt and black pepper, to taste


Preparation:
 



Heat the coconut oil or ghee in a large saucepan over medium heat; 

when the oil is hot, add the onions and sauté for a few minutes, stirring occasionally until the onions start to turn translucent and soften. 

Add the leeks and garlic and sauté for another 3 – 5 minutes, until the leeks become tender. Add the cumin and mix well to combine, then add the cubed sweet potatoes and stock.

 Bring the mixture to a boil briefly and then reduce the heat to medium low. Simmer for 15 – 20 minutes, or until the sweet potatoes become tender

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