Picnic Fare

 

Leek & Potato Soup with a Coconut Twist

 

2 tbsp Mild & Light Olive Oil                                     

Small Onion, chopped

1 prepared Leek (approx 400g), sliced

600g Potatoes, peeled and chopped                         

1 lt Vegetable Stock

few Chilli Flakes

½ tsp Ginger Paste

1 sachet Creamed coconut

100g Prawns (optional)

Serves 4

Prep:  20 mins

Cook: 20 mins

1. Heat the oil in a large pan and then cook the onion for a couple of minutes.
2. Add the leek and potatoes.  Stir well, then cover and cook gently for 5 minutes, making sure it doesn’t stick to the bottom of the pan.
3. Pour in the stock and bring to the boil. Add the chilli flakes, then turn the heat down and simmer gently for 15 minutes.
4. Cool for 5 minutes while melting the coconut cream, by immersing the unopened sachet in hot water.
5. Add the ginger paste and coconut cream, then blend the soup in a food processor until smooth.

6. Return to the pan, taste and season if necessary.                  
7. Add prawns, if using, and gently re-heat.
8. Serve with crusty bread.