Leek, Lime & Coconut Soup
Creamy with a bit of a tang – a lovely simple soup that’s a bit out of the ordinary.
Most vegan stock cubes and bouillon are gluten-free but check ingredients carefully.
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Total time
30 minutes
Cuisine
Thai
Meal
- soups-starters
Servings
4
Ingredients
- 30ml/2tbsp sesame oil (use regular vegetable oil if you don’t have sesame)
- 3 medium leeks, cleaned and thinly sliced
- 1 green chilli, seeded and chopped (add more to taste if desired)
- 2 medium potatoes, peeled and sliced
- Zest and juice of 1-2 limes (use zest and juice of one then add more if desired)
- 1.2 ltr/generous 2pts water
- 1½ vegetable stock cubes OR 4 tsp vegan bouillon powder
- 220ml/½ tin coconut milk
- Handful fresh chopped coriander
Instructions
1. Heat sesame oil in large saucepan and add leeks, chilli and potatoes.
2. Sweat for a moment then add water and stock cube.
3. Bring to the boil, then simmer for 20 minutes.
4. Season and add coconut milk, lime zest and juice. Taste and adjust seasoning if necessary, eg salt, pepper, zest, juice, chilli.
5. Add chopped coriander before serving.
Keywords
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