Ingredients

The following ingredients have 5 Servings
  • 1 Medium Onion (White, Yellow or Brown, Chopped)
  • 1 tsp Crushed Garlic
  • 1 Tbsp Olive Oil
  • 4 Large Leeks (white and light green parts only, chopped)
  • 1 tsp Dried Thyme
  • 1 tsp Dried Rosemary
  • 1/2 tsp Ground Coriander
  • 6 Medium Potatoes ((2.2lb/1kg) peeled and chopped*)
  • 2 Bay Leaves
  • 4 cups Vegetable Stock/Broth ((960ml))
  • 14 ounces Coconut Cream ((400ml, 1 can) Unsweetened*)
  • Sea Salt and Black Pepper (to taste)
  • Fresh Chives (Chopped)

Instruction

  • Add the chopped onion and leeks to a pot with the crushed garlic and olive oil and sauté until softened. Add in the thyme, rosemary and coriander powder and sauté.
  • Add the chopped potatoes, bay leaves and vegetable stock and bring to a boil. Reduce the heat, cover the pot and simmer until the potatoes are soft and cooked.
  • Remove from the heat and remove the bay leaves.
  • Then add in the coconut cream.
  • Blend the soup using an immersion blender for the easiest blending or, if you don't have an immersion blender, transfer in stages to a blender jug and blend until smooth.
  • Add sea salt and black pepper to taste.
  • Serve with fresh chopped chives.