For the Love Of Mangoes

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    Herbed leek soup with a lot of flavour, and then some more flavour.  This was also my first time making a Bouquet Garni for stock.  The stock is a basic mirepoix and chicken.  The creamy base comes from puréed sweet potato so I guess you could say I’m going back to my French roots… heh heh. (Cause it’s a root vegetable)

    Sweet Potato & Leek Soup

    Prep Time5 hrs
    Cook Time1 hr 30 mins


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    • 2 lb chicken bones
    • 1 skin of leek
    • 2 sprigs fresh rosemary
    • 2 sprigs fresh parsley
    • 1 bay leaf
    • 4-5 whole peppercorns
    • 2 carrots loosely chopped
    • 2 celery sticks loosely chopped
    • 1 yellow cooking onion
    • 4 L water


    • 1 sweet potato peeled and cubed
    • 1 leek quartered and thinly sliced
    • 1 tsp salt
    • 1 yellow cooking onion chopped
    • 2 garlic cloves



    • Preheat oven to 375F.
    • Lightly salt and roast your bones for 45 minutes.
    • In a large stockpot, combine carrots, celery, onion and roasted chicken bones.
    • Wrap your rosemary, parsley, bay leaf, and peppercorns inside of the leek peel.
    • Tie with twine and place in the stockpot.
    • Pour 4L of water over bones and mirepoix and set to a low simmer for 3-4 hours, covered.
    • Remove bones from stockpot and drain stock with a thin mesh strainer.


    • On a large baking sheet, evenly spread out cubed sweet potato, onion, and garlic cloves and bake for 45 minutes at 375F.
    • Using a food processor or emersion blender, puree roasted onion, sweet potato and garlic with broth.
    • In a small saucepot, saute the leek with a bit of oil and salt.
    • Add leek to soup mixture and bring to heat.
    • Season well.


    Served with a Paleo Bun from my friends at Food in the Nud. <3

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