Roasted Sweet Potato & Leek Soup
Christmas Eve and Christmas Day found me curled up on the high on DayQuil and clutching a box of Kleenex, lest anyone tear that precious cardboard box from my paws. It seems that my body knew it was ok to take a break from being awesomely healthy and let loose with a nasty cold during my two days off of work. On the plus side, that meant a massive marathon of Downton Abbey (all caught up now!) and a few documentaries and nonsuch. So, really, not a bad way to spend a few days.
Highlights included a lazy Christmas morning with cherry-studded french toast (beautiful artisanal bread from The Sour Doe in Floyd, VA) and Miss Dorian Gray finally reclaiming some space downstairs and hanging with us for awhile on the window sill. It’s been a rough six months with the two sisters (never separate cats for five years–they will HATE each other when they meet again) but I’m hopeful that Nabi will take a chill pill and Dorian will boost her confidence so that they can coexist happily. Christmas seemed to bring a bit of a truce, so amen to that!
The other highlight was one of George’s gifts to me – the Mantis Shrimp Squishable. Based off The Oatmeal’s kick ass comic, “Why the Mantis Shrimp is My New Favorite Animal…”, the plus mantis shrimp is 1) frickin’ adorable and 2) pretty much the best gift ever. I mean, I’ve only been obsessed with mantis shrimp for…four years now? It’s one of the highlights of my first semester of grad school–learning that mantis shrimp exist. Watching countless YouTube videos (this one is my fave), philosophizing on the role of mantis shrimp in our lives, etc. etc. Ok, I know, maybe I wax poetic on the subject, but hey, look at how cute it is harassing Nabi! That’s worth it all at least!
Unfortunately food was a little less exciting during the holiday than I’d hoped. Sneezing and wheezing does not make for a good garnish, so we played it safe and ordered Indian food for Christmas Eve and then crockpotted a brisket on Christmas day. As for the Slovak Christmas Eve favorites? We’re just sliding that feast to New Year’s Day, so stay tuned for that!
What I do wish I’d had yesterday, though, was a bowl of this amazing Roasted Sweet Potato and Leek Soup. Although I made this back in November, I can still remember how rich and satisfying it was–not to mention easy. All it entailed was roasting some sweet potatoes, leeks, and garlic, and throwing it all into a blender with vegetable broth.
I guess you could call this one of those post-holiday detox type soups or something. But I’d rather just call it a cozy supper for a cold winter evening, because, honestly, who isn’t tired of all the detoxes and healthy eating recipes? Let’s just eat and be merry and glad all year long! Sound like a plan?
Roasted Sweet Potato and Leek Soup
2 lb sweet potatoes, peeled
2 large leeks, thoroughly cleaned
3 cloves garlic, peeled
Salt & fresh cracked black pepper
1 quart vegetable stock
Fresh herbs to garnish
Preheat the oven to 400 degrees Fahrenheit.
Chop the sweet potatoes into even chunks (I simply sliced mine in half lengthwise).
Slice the leeks in half lenthwise.
Toss sweet potatoes, leeks, and garlic in olive oil (1-2 tbsp) with salt and black pepper (about 1 tsp salt, 1/2 tsp black pepper).
Roast until each vegetable is tender when poked with a fork and turning golden brown. The garlic will likely be finished after 10-15 minutes, the leeks after 15-20 minutes, and the sweet potatoes after 20-30 minutes.
Put the vegetables into a blender and blend with the vegetable stock until smooth. Add more or less vegetable stock as needed to reach the consistency you want.
Garnish with herbs.