New World Leek and Pepper Soup (SC and Paleo)

By BClover

Vegetarian: Serves 8
You’ll need: A medium to large (3½ to 5 quart) slow cooker and a blender or food processor.

From the 163 best paleo SC recipes
Tips

If you are halving this recipe, be sure to use a small (approx. 2 quart) slow cooker.
To clean leeks: Fill a sink full of lukewarm water. Split the leeks in half lengthwise and submerge them in the water, swishing them around to remove all traces of dirt. Transfer to a colander and rinse thoroughly under cold water.
For the best flavor, toast cumin seeds and grind them yourself. To toast cumin seeds: Place in a dry skillet over medium heat and cook, stirring, until fragrant, about 3 minutes. Immediately transfer to a spice grinder or mortar and grind finely.
This soup is tastiest when made with sweet potatoes, but if you prefer substitute an equal quantity of acorn squash. If you prefer, use one red and one green bell pepper.

To Make Ahead

Complete Step 1. Cover and refrigerate for up to 2 days. When you’re ready to cook, complete the recipe.

Ingredients

• 2 tbsp. extra virgin olive oil or butter
• 4 large leeks, white part with just a bit of green, cleaned and thinly sliced (see tips)
• 4 cloves garlic, minced
• 1 tbsp. ground cumin (see tips)
• 1/2 tsp. sea salt
• 1/2 tsp. cracked black peppercorns
• 6 cups vegetable stock, divided
• 3 medium sweet potatoes (about 2 lbs.), peeled and cut into 1-inch cubes 
(see tips)
• 2 green bell peppers, diced (see tips)
• 1 long red chile pepper, minced, optional
• Sea salt, optional
• Roasted red pepper strips, optional
• Finely snipped chives

Preparation

Step 1

In a large skillet, heat oil over medium heat. Add leeks and cook, stirring, until softened, about 5 minutes. Add garlic, cumin, salt and peppercorns and cook, stirring, for 1 minute. Add 2 cups of the stock and stir well. Transfer to slow cooker stoneware.
Add remaining 4 cups of stock and sweet potatoes. Cover and cook on Low for 6 hours or on High for 3 hours, until potatoes are tender. Add green peppers and chile pepper, if using. Cover and cook on High for 20 minutes, until peppers are tender. Season to taste with salt, if using.
Purée using an immersion blender. (If you don’t have an immersion blender, do this in a blender or food processor, in batches.) To serve, ladle soup into bowls and garnish with roasted red pepper strips, if using, and chives. Recipe can be halved (see tips)