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October 26, 2020

Sweet Potato, leek and Biltong Soup

Posted on May 14, 2014 by in rsg, soups, vegetables

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sweet potato

Sweet Potato has become the new potato in our house! I cannot remember when last did I eat a potato quite frankly!

Sweet Potato, being a better carbohydrate choice, has shot up in popularity since Tim Noakes dropped the LCHF way of eating! I must say, I was skeptic as I love potatoes in any form, size or shape, but we have learned to love sweet potatoes in more ways than just the golden, sweet South African “soetpatats”! My Sweet Potato gratin, is certainly the recipe in my book that causes the most oooh’s and aaaaah’s, but you have to try it, it is delicious! You can follow this link and see how to make it!

sweet potato

Tomorrow for my radio insert on RSG, I asked listeners to let me know what their biggest issues are regarding “Cooking for 2”.

These are a few of the most popular remarks I got……

– Since we went on retirement, I hardly cook for just the two of us, we have grilled meat and salad or eat out

– I struggle with quantities as I am used to cook for a family of 4

– It is too much effort to dirty pots and pan just for 2, we buy ready-made meals

– we are a young couple and come home so late at night, the thought of cooking then is too much – we buy take-away

sweet potato

I  love cooking so whether we are 4 , 40 or 400, I will always look for a reason to cook, so I needed the help of someone who is also in a 2-family set-up! I immediately thought of Carey Boucher-Erasmus, the editor of Bits of Carey! Let me tell you more about this stunning lady!

After matric, she studied Food science and Nutrition at Cape Technikon where she specialized in recipe, product development, nutrition and food communication (styling, food demonstrating etc.).  In her final year, she graduated with 8 distinctions and  achieved the title of Class valedictorian which  is quite amazing. She clearly is a dedicated and busy young lady! You can read more about her food journey here!

What I learned about Carey whilst cooking together today was that she is so passionate about what she does and that she is humble and patient enough to be happy with every moment and every job that she sets her mind to! She follows her dream step-by-step and grabs every opportunity with open arms. Carey is happily married and loves cooking for herself and her husband, hence my inspiration to learn from her to “cook for two!”

sweet potato

Here are a few ideas for people who cook for two….

– prep the meals together, it is such valuable time spent together. My mom and dad are late in their seventies and still cook together!

– when roasting a chicken, roast two. Enjoy the one and flake the meat of the other and freeze for easy pastas or salads

– learn to make fragrant one-pan dishes, like paella, breyani, Oriental Chicken or  Creamy Chicken and Mushrooms.

– when tomatoes are in season, make a fragrant tomato sauce and bottle it for later use in pastas or stews!

– create flavors with spices and herbs to prevent long hours in front of the stove to cook stews and soups.

– most of all, have fun!

Carey brought a recipe for Sweet Potato, leek and Biltong soup to try and it truly is delicious! You see, it works, because the texture of the biltong as well as the familiar biltong  spices satisfy the craving for meat, but it did not need hours and hours of cooking! Brilliant, I would say!

Sweet Potato, leek and biltong soup

Serves: 6


50 g butter
100 g finely sliced biltong
6 leeks, thinly sliced
1/2 t freshly ground coriander seeds
1 ml nutmeg
3 small sweet potatoes, peeled and cut into cubes
1 medium potato, peeled and cut into cubes ( replace with another sweet potato, if you are banting)
1.25 L cold* vegetable stock
+- 125 ml cream
Salt and pepper to taste ( go easy on the salt)
Biltong shavings for garnish


In a large pot, heat the butter until bubbling. Add 1/2 the biltong, the leeks and spices and sauté until fragrant.
Add the cubed sweet potatoes/potatoes and sauté for a minute, then add the cold stock. Cover a bring to a gentle boil.  Simmer gently for +- 35 -40 minutes or until the potatoes are soft.
Place in blender with the cream and remaining biltong and blitz until smooth. Add more cream or stock for a thinner consistency.
Season to taste.
Serve hot with crumbled blue cheese and crusty bread. Garnish with some biltong shavings.

* Although cold stock takes longer to get to the boil, it draws out  the flavour from the ingredients(biltong, leeks etc.) into the liquid(stock) making a more flavoursome soup.

sweet potato

Tomorrow  morning  just after the 9 o’clock news, I will be  chatting to Carey and she will be giving you ideas and inspiration to “Cook for 2”!  I will also in weeks to come take you into the kitchens of other bloggers, chefs and interesting South Africans this year. So buckle up, it is going to be an awesome ride. Tune in 100-104FM or listen online here!

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2 Responses to “Sweet Potato, leek and Biltong Soup”

  1. 16 May 2014 at 10:01 am #

    op watter bladsy is die patat en biltong sop resep. wil nie al die 9 badsye uitprint,dankie.


  1. Banting Bliss - Sweet Potato Cottage Pie - May 27, 2014

    […] has to lose weight in my family, I do use sweet potato in  my meal planning. I make this delicious Sweet Potato and Biltong soup and it is a perfect filler when the children come home from school in the afternoon! My children […]

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