RECIPE: Leek, Potato & Coconut Soup
SERVINGS: 8
TIME: 1 hour
Ingredients
1T coconut oil
1 small sweet onion
2 medium leeks
2 pounds fingerling potatoes (approx. 3 cups uncut)
1/2 head garlic, peeled
1 14oz. can coconut milk (full fat)
4C vegetable broth (or filtered water)
Himalayan pink salt
black pepper
Instructions
Turn the oven on to 375F. Wash and prep the onion (cube), leeks (chop into rings), potatoes (halve), and garlic (peel).
Place all items on two baking sheets lined with a silicon baking mat or parchment paper (one for the potatoes and garlic, another for the onions and leeks, adding a bit of the coconut oil and baking for 30 minutes.
Remove items from oven and heat remaining coconut oil in a large pot, adding the onions, leeks, and garlic to the pot to sautéing on medium heat for approximately 3 minutes. Season with salt & pepper.
Add the coconut milk and broth to the pot, then add the potatoes, stirring to incorporate. Raise the heat to medium-high and bring to a boil. Once boiled, lower heat to medium-low and let simmer for 10 minutes.
Remove from heat and let cool briefly before blending in a high speed blender until smooth. Serve and enjoy!
NOTE
This soup thickens up upon cooling, so you’ll likely want to add a bit of water to it when you re-heat it on the stove top.
For an extra treat, roast extra potatoes, leeks, and onions, and set aside to use as a topping when serving, along with some fresh herbs (see photo).