Leek, Lime and Coconut Soup

Eric Bakker N.D.March 28, 2022

This soup is just lovely! The Thai flavours of lime and coconut totally transform this classic leek and potato soup. And it can be made and ready in less than hour too.

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Eric Bakker Naturopath » Recipes » Leek, Lime and Coconut Soup

This soup is just lovely! The Thai flavours of lime and coconut totally transform this classic leek and potato soup. And it can be made and ready in less than hour too.

Ingredients:

2 Tblsp. Olive oil
3 Leeks, thinly sliced
1 Green chilli, deseeded and chopped
2 Potatoes, diced
Grated zest and juice of 2 Limes, plus a few extra slices to garnish
salt and black pepper
2 1/4 cups of vegetable stock
1 cup of coconut milk
coriander leaves to garnish

Method:

Heat the oil in a large heavy-based saucepan, then add the leeks, chilli, potatoes, lime zest and seasoning.
Cook for 2 minutes, then add the stock and bring to the boil.
Reduce the heat and simmer for 20 – 25 minutes, until the potatoes are tender. Leave cool slightly.
Blend the soup with a hand-mixer or transfer to a food processor and blend to make a chunky, creamy mixture.
Return the soup back in to the saucepan.
Stir in the lime juice, then add the coconut milk and heat through, taking care not to let the soup boil.
Serve hot or cold, garnished with slices of lime and coriander.

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