Sweet potato, potato and leek soup with pistachio dukkah and a Giveaway!

Sponsored by Nuffnang

Winter is a season of rich stews, comforting pies and hearty soups. Rich stews and pies are great and big favourites of mine but I’ve chose to adapt and share one of Frank Camorra’s soup recipes from Good Food. Reading recipes gives me lots of inspiration and ideas. You don’t have to use every single ingredient on the recipe list and use whatever you have in your refrigerator or pantry.

I saw sweet potatoes at the farmers market and thought, why not mix both sweet potato and potatoes? Sweet potato and leeks are friends, aren’t they? I wanted a lighter version of the soup and decided not to add the creme fraiche as instructed in the recipe.

sweet potato pistachio soup

I do love this pistachio dukkah recipe and will definitely be using this over and over again. I can see this used in roasted pumpkin soup, as a crust for salmon or any pan fried fish, sprinkled on roast potatoes, steamed vegetables or salads. The pistachio can also be replaced with almonds. The options are endless.

pistachio

The recipe below is an adapation to Frank Camorra’s potato and leek soup recipe. Please head over to check out the recipe. It is so simple and delicious. And whilst you are on the website, please do yourself a favour and browse the Good Food cook section to be inspired by more winter favourites. The Neil Perry’s version of fish and chips bake is absolutely mind blowing and I can’t wait to try it at home soon!

Ingredients:

Sweet potato, potato and leek soup

  • 3 large leeks (400g)
  • 30g butter
  • 600g of peeled potatoes
  • 600g of peeled sweet potatoes
  • 1L of vegetable stock
  • 2tbs olive oil
  • Salt

Pistachio dukkah

  • 40g lightly toasted sesame seeds
  • 75g lightly toasted pistachio nuts
  • 4 tsp coriander
  • 3 tsp ground cumin
  • 1 tsp sea salt

Method: 

  • Slice leeks in half, lengthways then finely slice. Wash well
  • Melt butter and olive oil in heavy-based saucepan. Add leek and sweat over low heat, covered. Stir leeks and when they are almost breaking down, add potatoes and cover with about 1L of vegetable stock, add sea salt and bring to a simmer.
  • When sweet potatoes and potatoes are cooked, use a whisk to break some up, leaving large and small pieces. You will probably need to add more salt to bring the flavours alive.
  • For the pistachio dukkah, combine ingredients, pound in mortal and pestle or food processor and sprinkle generously over soup

It was a very rainy weekend in Sydney and this was perfect with a glass of mulled cider as Mister, @tekkieboy and myself curled under our lounge donona and watched the food channel on Foxtel.

sweet potato pistachio soup

There is an opportunity for 5 Jeroxie readers to win one of three different guidebooks from The Age & Sydney Morning Herald

  • Good Food Under $30 (Sydney edition)
  • Good Food Under $30 (Melb edition)
  • Good Wine Guide 2013

The giveaway is simple. All you have to do is to answer the question – Go to the Good Food cook section – www.goodfood.com.au/good-food/cook and let me know which recipe you will be trying out and why by adding a comment below. It is that easy!

Giveaway ends Monday 22nd of July! Hurry up…. ! :)