Coconut Leek Soup
⏳ Time
30 minutes
🥕 Ingredients
10
🍽️ Servings
4
Description
You can add a teaspoon of tomato paste to the soup bowl and garnish it with a basil leaf. It's very delicious with toast made from gluten-free bread, drizzled with olive or flaxseed oil.
Ingredients
- Leek - 1 piece
- Carrot - 2 pieces
- Water - 2 glasses
- Celery salt - 3 pieces
- Lemon - ½ pieces
- Grated Ginger Root - 0.7 oz
- Coconut Milk - 8 fl oz
- Curry - 1 tablespoon
- Ocean salt - ½ spoons
- Olive Oil - to taste
Step by Step guide
Step 1
Slice the leek stalk into rings, including the green leaves (they should be smooth and free of signs of wilting).
Step 2
Chop the celery and carrot (cut the large ones into half-rings and the small ones into 1 cm pieces). Place the vegetables in a pot to sauté in a small amount of olive oil and water. Once the vegetables are soft, add 2 cups of water and coconut milk, bring to a boil, and simmer for a few more minutes.
Step 3
Add the grated ginger (a piece about 3 cm long), lemon juice, curry, salt, and let it simmer on low heat for another two minutes.
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