Velvety Potato and Leek Soup
Soups are the ideal meal for cold, winter days. Today we try a delicious velvet soup with potatoes and leeks that will make you lick your fingers! The recipe is easy, fast and very nutritious and you should definitely not miss it.
Ingredients
- 4 leeks
- 2 potatoes
- 3 fresh onions
- 1 yellow onion
- 2 cloves of garlic
- 200 ml coconut milk (canned)
- 5 tbsp. olive oil
- 1 tbsp. salt
- 1 pinch of pepper
- 1 tsp. dried basil
- 1 cube of vegetables
- juice of ½ lime
- fresh thyme (optionally)
Instructions
- Peel and finely chop the leeks, onions, and garlic cloves.
- Clean and slice the potatoes.
- Add the olive oil to a saucepan. Once it warms, fry the leeks, potatoes and, onions for 2-3 minutes.
- Then, add the garlic and continue for another minute.
- Pour the coconut milk, basil, salt, pepper, vegetable cube and 700ml of water into the pot. Vegetable broth can be used instead of water.
- Stir and let them cook for 15 minutes, after reducing the eye intensity to medium.
- Once the soup is ready, remove it from the heat and add the lime juice.
- Transfer the soup to a blender and beat it for about 2-3 minutes until it gets smooth.
- Serve the soup while it is hot and optionally add extra olive oil and fresh thyme.
- Enjoy!