Ready in 45 minutes
Serves 4 people
Seasonings
- Sea salt
- Pepper
- Chili powder
- Cayenne pepper
- ½ tsp Liquid smoke
- ¼ cup Hoisin sauce
- cumin
Ingredients
- 3 leek stocks
- 8 red russet potatoes
- Half of an onion
- 3 cloves of garlic
- 2 cans of coconut milk
- Fresh sprigs of rosemary and thyme
- Olive oil
Preparation
1. Slice the leeks into rounds. Place them in a bowl and rinse with water to remove the dirt particles (fresh leeks are often dirty). Set to the side.2. Mince the garlic and remove the herbs from their stems and give them a rough chop. Set to the side for later.
3. Dice the potatoes and the half onion into small pieces.
4. Sauté the leeks, potatoes, and onion in a large pot or pan with the olive oil and hoisin sauce until potatoes and leeks are soft (this will give the soup it's "dirty" color). Season with sea salt, chili powder and cayenne pepper to taste (Be careful with the cayenne, a little goes a long way).
5. Remove the potato/ leek mixture from the pan and place in either a food processor or a blender. Blend until mixture is slightly chunky. Set aside.
6. Take the 2 cans of coconut milk and pour into a large bowl. Mix with three equal cans of water.
7. Scoop the potato/leek mixture back into your pot and or pan and return it to heat. Slowly pour in the coconut milk, stirring constantly. Pour until soup reaches your desired consistency (I like mine on the thick side).
8. Add the garlic and herbs from earlier. Pour in the liquid smoke and lastly season with a bit of cumin. Simmer the soup for about 5 minutes on low heat. Stir frequently.
9. Serve with garlic bread or your favorite dinner roll.
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