Sweet Potato-Leek Soup

This recipe speeds up the preparation by chopping both the leeks and the sweet potatoes in the food processor.

Trim the leaves off 1 large or 2 medium leeks.  Cut the leeks in half lengthwise and rinse under water to remove silt.

Shred the leeks in the food processor.

Melt 2 T. olive oil and 1 T. butter in a pot.  Add the leeks and cook on low heat until very soft, about ten minutes.

Peel 1 large or 2 medium sweet potatoes then chop roughly in the food processor.  Add to the pot along with 2 t. turmeric powder, 1 t. each cumin powder and coriander powder, and 1/4 t. cardamom powder.  Add cayenne pepper to taste.  Saute until the sweet potatoes are nicely coated with spices.

Add 6 C. vegetable stock, bring to a boil, then simmer for 30 minutes.

Puree the soup in batches.  Mix in 1 C. heavy cream or coconut milk.

Heat through and season with salt, pepper and lime or lemon juice.

Serve topped with finely shredded cabbage.

CLICK HERE FOR MEMBER NEWS

Why aren’t Farmers using more water now that the drought is over?

The timing of the first real “heatwave” of 2017 here this week on the farm coincided with another “first” for the year.  We started irrigating crops a few in late April, but it wasn’t until Monday that we started watering … Continue reading

Is Imported “Organic” Food really Organic?

When Terra Firma Farm started back in the late 20th century, we were the 17th organic farm to become certified organic in the Solano-Yolo counties region.  Back then, organic farms certified each other, banding together to create standards and check … Continue reading

The Year of the Fungus

One of the secrets to the success of organic agriculture in California is something that non-farmers often assume is a liability:  the lack of rainfall in our state. Yes, water is the source of life for everything on earth, including … Continue reading