Ingredients List (Serves 3)
1 tsp coconut oil
300g leeks, ends removed, sliced and rinsed well under running cold water
2 garlic cloves, finely chopped
2 tsps fresh ginger, grated
½-1 small red or green chilli, finely sliced (optional)
1 tbsp grated fresh lemongrass (or use lemongrass paste)
650ml vegetable stock (made with one organic stock cube)
450g white potatoes, peeled and diced
A pinch of sea salt and ground black pepper
For The Topping
A small handful of fresh coriander, finely chopped
15g pistachios, chopped
Nutrition Info
Per serving: 262 calories, 6g fat, 46g carbs, 6g protein
Preparation Instructions
Heat the oil in a large saucepan over a medium/low heat
Add the leeks and fry gently, stirring frequently for around 6 minutes, or until soft
Stir in the garlic, ginger, lemongrass, and chilli
Fry for 1 minute, stirring continuously
Add the potato and stock and stir. Increase heat and bring to a boil
Reduce heat to simmer gently
Cook for 10 minutes, partially covered
When the potatoes are cooked, add the salt and pepper. Stir well
Remove pan from heat and leave to stand uncovered, for 10 minutes
Taste and add more seasoning if required
Blend the soup until smooth
Add cold water if the soup is too thick and blend again
Serve topped with coriander and pistachios