Potato Leek Soup

Prep time: 20 min | Total time: 30 min |

Conservation: 4 days | Freezable

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Allergens: Coconut

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Ingredients

Heat up the oil and butter in a large pot over medium heat.

Sauté the leeks and onion until soft and translucent, about 5-6 minutes.

Add the potatoes, garlic, thyme, rosemary, and coriander. Cook for another 2-3 minutes, stirring occasionally to release their aroma.

Pour in the vegetable broth and add the bay leaf, salt, and pepper. Increase the heat until the mixture comes to a gentle simmer.

Reduce heat to mantain a low simmer and cook for about 15-20 minutes, or until the potatoes are fork-tender.

Remove from heat and discard the bay leaves.

Stir in the coconut milk and lemon juice.

Blend until smooth and creamy with an immersion blender.

Garnish with spring onions, croutons, or your preferred toppings.