Potato leek soup with coconut

26/03/2013

I came up with this recipe after comparing many different potato-leek-soup-recipes. As I can't have dairy, I was after a dairy free, but creamy soup. I also love coconut (AND leek), so this turned out to be the perfect combination!

Ingredients

• 3 cloves garlic, finely chopped

• 1 large leek (white and green part), in strips

• 1 tsp dried oregano or 1 tbsp fresh oregano

• 1 tsp cayenne pepper

• 700 g potato, in 2cm cubes

• 4 cups vegetable stock

• 2 bayleafs (fresh from the tree in the Community Garden!)

• 1 can (400 mL) coconut milk (or cream)

• salt, pepper

• vegetable oil

• Optional: a few slices of bacon, in small pieces

Materials

• Stickmixer, blender or food processor

Preparation

Heat oil in a large pot and fry the garlic and leek for about 5 minutes on medium heat. Add the oregano and cayenne pepper and fry for 1 minute. Stir in the potatoes, add the vegetable stock and bayleafs, and simmer until the potatoes are soft.

Remove the bayleafs and use a stickmixer to blend the soup until desired consistency. Return the bayleafs and add the coconut milk. Simmer for another 10 minutes.

Optional: you can cut up some bacon and fry it until crispy. Stir this in, right before serving. If you would like it more chunky, you can save some bits of potato right before you blend the soup, and add them back after blending. Likewise, you can add some fresh strips of leek towards the end.

Submitted by Lonneke