It's officially soup season and if you're a fan of leek and potato soup then you are going to LOVE this leek and cauliflower soup with lemongrass and coconut. It's the perfect healthy and vegetarian soup for the festive season.
A contemporary take on the classic leek on potato soup November 06, 2019 - 16:50 GMT Harriet Keane It's officially soup season and if you're a fan of leek and potato soup then you are going to LOVE this recipe. This hearty leek and cauliflower soup is a contemporary spin on the English leek and potato classic but with a tropical twist from the coconut and a tasty sing from the lemongrass. The recipe is from the collaboration of British Leeks and food blogger Dominic Franks.
LEEK AND CAULIFLOWER SOUP WITH LEMONGRASS AND COCONUT MILK Serves 4, Preparation time 10 minutes, Cooking time 20 minutes• 1 medium onion, peeled and finely chopped• 1 stick of lemongrass, snapped in 3 places but still together • A pinch of salt and freshly ground black pepper, to taste OTHER: This spooky pumpkin soup recipe is a sure-fire way to get your little ones eating veg
INSTRUCTIONS STEP 1. Gently heat a large knob of butter and a little drizzle of olive oil in a large, heavy-bottomed pan, add the onion and let it sweat a little until it begins to turn translucent then throw in the leeks and cauliflower and stir. STEP 2. Add the lemongrass, turn the heat down to the lowest, place the lid on and let the vegetables sweat for at least 5 minutes until they are soft, then add the peas and pour in the stock and coconut milk.
STEP 3. Let it bubble gently for another 10 minutes then turn off the heat and leave it to cool a little. Remove the stick of lemongrass before whizzing up with a stick blender. If necessary add more stock or milk to reach desired consistency.This recipe is from the collaboration of British Leeks and food blogger Dominic Franks, the creative brains behind leading food blog Belleau Kitchen They teamed together to add a modern-day twist to some tradition leek dishes.
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