Ingredients

The following ingredients have 6 Servings
  • 2 tbsp olive oil (25 g)
  • 3 stalks celery, diced (approx. 1.25 cup, 200 g)
  • 1 large leek, dark green ends and roots removed, washed and chopped (approx. 2 cups, 200 g) 
  • 5 medium Yukon gold potato, peeled and diced (750 g)
  • 2 garlic cloves (10 g) 
  • 1 tbsp fresh thyme, chopped (5 g)
  • 1 14 oz can full-fat coconut milk (400 g) 
  • 3 cup water 
  • 2 bay leaves 
  • 2 tsp salt (10 g) 
  • ⅛ tsp chili flakes

Instruction

  • Add olive oil, celery and leeks to a medium pot and saute over medium heat fora approximately 5 minutes. 
  • Add the potatoes, thyme and garlic and cook for another few minutes until fragrant.
  • Add water, coconut milk, bay leaves, salt and chilli flakes and bring to a simmer. Allow soup to simmer for 20 – 25 min until potatoes are tender and can be pierced with a fork.
  • Remove bay leaf and carefully transfer soup to a blender. Blend soup until smooth and velvety. Be sure to allow steam to escape as you’re blending.
  • Serve immediately.