1. Prepare sweet potatoes:
Wash and cut the sweet potatoes into bite-sized pieces. Place them on a baking tray, sprinkle with chopped rosemary, and bake at 180 °C / 355 °F for about 15–20 minutes. Keep them warm in the oven until serving.
2. Prepare vegetables & potatoes:
Wash leeks thoroughly, halve lengthwise, and slice thinly. Peel and finely chop the onion and ginger. Peel and dice the potatoes. Have everything ready so the cooking steps can proceed smoothly.
3. Sauté vegetables:
Gently sauté leek, onion, and ginger in a large pot with a little water or oil until soft.
4. Add potatoes:
Add the prepared potato cubes and sauté briefly with the aromatics to enhance flavor.
5. Cook the soup:
Add vegetable broth and simmer gently for about 15 minutes until the vegetables are tender.
6. Blend & finish:
Blend the soup until smooth. Stir in soy milk and season with salt and pepper.
7. Prepare vegan foam:
Heat soy milk with salt and pepper (do not boil) and froth with an immersion blender.
8. Serve:
Pour the soup into bowls, top with foam, and add the roasted sweet potato cubes either directly into the soup or serve alongside as a garnish.
Nutrition (approx. per serving)
- Calories: 420 kcal
- Protein: 14 g
- Fat: 12 g
- Carbohydrates: 58 g
- Fiber: 9 g
