Coconut leek soup is a vegetarian dish, it is very light, you can add a spoonful of tomato paste for piquancy to the plate when serving, and garnish with green basil leaves. This soup is served with toast sprinkled with linseed or olive oil.
It is necessary
- For four servings:
- - 250 ml of coconut milk;
- - 2 glasses of water;
- - 3 celery roots;
- - 1 leek;
- - 2 carrots;
- - half a lemon;
- - 20 g of ginger root;
- - 1 teaspoon of curry;
- - sea salt, olive oil.
Instructions
Step 1
Cut the stem and feathers of the leek into rings.
Step 2
Cut the celery and carrots across into 1 cm wide pieces.
Step 3
Send vegetables to a saucepan, simmer in a little water and olive oil.
Step 4
When the vegetables are soft, pour 2 cups of water, coconut milk into a saucepan, bring to a boil, simmer for another 2 minutes together.
Step 5
Grate a piece of ginger, send it to the soup. Pour in lemon juice, salt, add curry. Leave the soup to simmer for two minutes.
